What is the easiest way to shred zucchini, and do you have to peel it first?

There is no need to peel a zucchini before shredding it. After washing the zucchini, slice the ends off and then slice in half lengthwise. Shred the zucchini using the large holes on a box grater. Alternatively, you can use a food processor.

What are some good ways to use up buttermilk?

We have many excellent recipes for using up a container of buttermilk. You can also use it to make a simple salad dressing or add it to any creamy dip or sauce. It’s a good substitute for some of the milk when making mashed potatoes . You can also add it to smoothies. And it’s great in our Whole-Grain Buttermilk Pancakes recipe.

Zucchini Chocolate Cake

Active Time:

20 mins

Total Time:

1 hr 50 mins

Servings:

18

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian

Jump to Nutrition Facts

Who says zucchini is just for savory dishes? We’ve made it one of the stars in our Zucchini Chocolate Cake. This moist, tender cake is studded with chocolate chips and shredded zucchini, with a rich cocoa flavor that tastes so good your family won’t notice that it's packed with vegetables. The zucchini and whole-wheat flour add antioxidants and fiber to this cake recipe, and adding a swipe of the optional cream cheese frosting adds another layer of flavor and texture. This simple recipe is a great one to try if you’re new to baking or looking for a delicious use for extra zucchini.

Keep reading for our expert tips and favorite variations to make zucchini chocolate cake your way!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

While the lactic acid in the buttermilk helps create a moist, tender cake, not pressing out excess moisture from the zucchini also helps moisten the batter.
The unfrosted cake can be stored covered at room temperature for up to four days. The frosting can be made ahead and kept in a covered container in the fridge for up to one week.
Cover the cooled cake with whipped cream and add fresh berries or toasted pecans as an alternative topping.

Nutrition Notes

A low-carb vegetable, zucchini is loaded with antioxidants, vitamins and minerals—including vitamin C, folate, magnesium and potassium. The antioxidants in zucchini, lutein and zeaxanthin, along with other nutrients in zucchini, have been linked to healthy eyes, heart, skin and bones.
Despite what you may have seen on social media, canola oil is not unhealthy. It’s a polyunsaturated fat that is linked to a decrease in cholesterol and heart disease risk. And while canola oil is higher in omega-6 fatty acids than omega-3s, it still fits into an overall healthy diet and adds moistness to this cake.
Yes, chocolate can be healthy! Regularly eating dark chocolate has been associated with improved cognitive function, a healthier heart and a boost in iron levels. It might even help relieve menstrual cramps (hence, one reason some crave it during menstruation).

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Ingredients

Cake

1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
2/3 cup canola oil
1/2 cup buttermilk
4 large eggs
6 tablespoons granulated sugar
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini (about 2 medium)
3/4 cup semisweet chocolate chips

Frosting (optional)

1 (8-ounce) package reduced-fat cream cheese, at room temperature
2/3 cup confectioners' sugar
1/3 cup low-fat plain strained (Greek-style) yogurt
2 tablespoons whole milk
1 teaspoon vanilla extract

Directions

To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray. Whisk whole-wheat flour, all-purpose flour, cocoa, baking powder and salt in a large bowl until well combined.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Whisk brown sugar, oil, buttermilk, eggs, granulated sugar and 2 teaspoons vanilla in a medium bowl until combined. Using a rubber spatula, gently fold the sugar mixture into the flour mixture until almost fully combined and a few dry streaks remain.
Fold zucchini and chocolate chips into the batter until evenly incorporated. Spread the batter evenly into the prepared baking pan.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
To prepare frosting (if using): Combine cream cheese, confectioners’ sugar, yogurt, milk and vanilla in a medium bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, 2 to 4 minutes. Spread the frosting evenly over the top of the cooled cake.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower

To make ahead

Store unfrosted cake covered at room temperature for up to 4 days

Frequently Asked Questions

What is the easiest way to shred zucchini, and do you have to peel it first?

There is no need to peel a zucchini before shredding it. After washing the zucchini, slice the ends off and then slice in half lengthwise. Shred the zucchini using the large holes on a box grater. Alternatively, you can use a food processor.
What are some good ways to use up buttermilk?

We have many excellent recipes for using up a container of buttermilk. You can also use it to make a simple salad dressing or add it to any creamy dip or sauce. It’s a good substitute for some of the milk when making mashed potatoes. You can also add it to smoothies. And it’s great in our Whole-Grain Buttermilk Pancakes recipe.

EatingWell.com, June 2024

Nutrition Facts (per serving)

272	Calories
13g	Fat
36g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 18
Serving Size 1 slice
Calories 272
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 3g	9%
Total Sugars 20g
Protein 5g	10%
Total Fat 13g	17%
Saturated Fat 3g	14%
Cholesterol 42mg	14%
Vitamin A 31Âµg
Vitamin C 3mg	3%
Vitamin D 0Âµg
Vitamin E 2mg	11%
Folate 33Âµg
Vitamin K 8Âµg
Sodium 147mg	6%
Calcium 64mg	5%
Iron 3mg	15%
Magnesium 32mg	8%
Potassium 175mg	4%
Zinc 1mg	6%
Vitamin B12 0Âµg
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.