Zucchini and Chocolate Cake with Buttermilk

    1 hour

    A delicious and moist cake packed with chocolate and zucchini. The buttermilk adds a nice tangy touch.

    100 people made this

    Serves: 24 

    • 125g butter, softened
    • 1/2 cup (120ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1 3/4 cups (410g) white sugar
    • 2 eggs
    • 1/2 cup buttermilk
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1 cup dark chocolate chips
    • 2 cups zucchini, finely diced

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C, grease and flour a 23x33 cm cake tin.
    2. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Beat until smooth.
    3. Mix flour, cocoa, bicarbonate of soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
    4. Pour into greased 23x33 cm tin and sprinkle top with chocolate chips. Bake at 180 degrees C for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.

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    Reviews and Ratings
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    Reviews in English (99)


    Very yummy and moist, however it would have been better if you grate the zucchini, rather than dice it. I will do that next time.  -  22 Feb 2015


    I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe!  -  07 Jun 2008  (Review from Allrecipes USA and Canada)


    This was absolutely delicious. You could see the zucchini, but it didn't bother us. I didn't know what sour milk was, so in case someone else is wondering too, you just mix 1/2 tablespoon lemon juice or vinegar with enough milk to make the 1/2 cup and let it sit for 5 min.  -  27 Dec 2008  (Review from Allrecipes USA and Canada)