Chocolate Zucchini Spice Snack Cake

This Chocolate Zucchini Spice Snack Cake is rich, moist, and the perfect way to use up that extra zucchini sitting on your counter. Don’t let the zucchini fool you—this easy homemade cake is dense, deeply chocolatey, and kissed with just the right hint of warm spice. It’s the kind of simple, from-scratch treat that feels right at home on your kitchen counter, ready to share with family, bring to a potluck, or enjoy whenever a chocolate craving hits.

Why we love this cake so much

Ever have an over abundance of something in your life. Something good, but you just aren’t quite sure what to do with it anymore. One year I planted 3 zucchini plants. Those three plants produced enough zucchini to feed a small village.  I had zucchini coming out of my ears! Only one week before the kiddos go back to school. It’s been a great summer. Howver, just like zucchini we have had enough (fun) for a small village. So much so I’m not quite sure what to do with it! I don’t want it to end, but yet I’m tired of it. You know what I’m saying? I just need less going, and more staying. Less fun, and more boring. Ok ask me how I feel about this around February 15th, and I’ll be like “GIVE ME SUMMER!”. So what does any of this have to do with why we love this cake so much? Nothing. My husband really loves this cake, or bread you can bake it in a cake pan or a bread pan or muffins. Its moist, chocolatey and so delcious, no one will ever detect that there is a green veggie in there chocolate cake

Gather these ingredients

How to make Zucchini Cake

• Preheat oven to 350 degrees F.
• Using a grater or a food processor with the grater attachment, grate 2-3 cups of zucchini. Place paper towel in a colander and put grated zucchini on top of colander let the paper towel soak up excess water from the zucchini. Now move on to the next step.
• In mixing bowl cream together butter, oil, and sugar until light and fluffy.
• In a separate bowl whisk together buttermilk, eggs, and vanilla. Set aside.
• Measure flour, cocoa powder, baking soda, baking powder, cinnamon, cloves, and salt into a small bowl and whisk to combine.
• Alternate adding dry and then wet ingredients to the butter and sugar mixture until everything is combined. Scrape bowl sides and bottom with a spatula, give mixer a few more turns.
• Fold in 2 cups of shredded zucchini, and chocolate chips (nuts if you like). Pour batter into prepared pan, and bake.
• Prepare baking utensil by greasing it with a non stick cooking spray or by wiping it down with shortening or butter. You can use a 9×13 cake pan, 2 bread pans, or muffin tins with paper liners.
• Bake at 350 degrees for cake and bread 45 minutes, muffins 15-20. Be sure to check by poking a toothpick into the center before removing from oven. If toothpick comes out clean it’s done. If not give it another 5-10 minutes and check again. Less time for muffins.

I’m so glad you are here. Eat2gather has been around for nearly 16 years and the are a few blog posts that need new photos. This is one of them. So be patient with me as I find the time to bake, photograph, edit, and re work this post with new photos. Yes, I do it all here, only a little help technical stuff, so things take time. In the meantime I hope you give this recipe a try! From my table to yours with love, Sheila