Chocolate Zucchini Cake

  • Serves

    serves 8


A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk.


  • 2 medium zucchini, trimmed and grated on large holes of box grater
  • 9 tbsp. butter, at room temperature
  • 2 34 cups flour
  • 14 cup unsweetened cocoa
  • 1 14 tsp. baking soda
  • 1 tsp. salt
  • 1 12 cups cups sugar
  • 12 cup corn oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • 12 cup buttermilk
  • 14 cup confectioners' sugar


Step 1

Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

Step 2

Preheat oven to 325º. Butter a deep 9" cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

Step 3

Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

Step 4

Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

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