Read reviews (10)
Rate recipe
Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.—Leon Kingsley, Marshfield, Massachusetts
Nutritional Facts 1 serving (1 piece) equals 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Zucchini Chocolate Cake in Taste of Home August/September 1998, p47
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jul. 14, 2012 by germanycook
Surprisingly good! I forgot to peel the zucchini, but it didn't affect the flavour and texture. I only gave it 4 stars because it could be more chocolatey :)
Reviewed on Jun. 13, 2012 by CWOCN
The best chocolate zucchini cake recipe I've found.
Reviewed on Nov. 04, 2011 by 1275
Great way to use op leftover zucchini! This cake was REALLY moist. And that is a good thing. You wouldn't think there was zucchini in it. You don't see the zucchini- this is a great recipe.
Reviewed on Sep. 14, 2011 by galinthewoods
I used one of those big, overgrown zucchinis. I scrubbed it well, cut it in half and discarded all the seeds. I shredded it with the skin on and, I suppose, retained some vitamins. I saw little green flecks in the cake, of course, but the texture and flavor was no different than cakes/breads I've made with little, peeled zucchinis.
I added more chocolate chips than the recipe called for myself. It has no frosting as it is and it is a cake, after all. I love the spices in it. It's kind of reminiscent of that very first hint of fall.
Reviewed on Sep. 11, 2011 by brandons mommy
very good.. found it a little sweet, may use less sugar
Reviewed on Aug. 28, 2011 by Grammie1
This recipe is so easy to make, very tasty and full of chocolate flavor. When I made this recipe I used dark chocolate chips...yummy. I think when I make it again I will add the WHOLE bag of chocolate chips!
Reviewed on Jul. 18, 2011 by suesahn
I've made this cake with and without the spices, and it's equally delicious both ways. I recently took it to a barbeque, and everyone was asking for the recipe. The cookbook version lists sour milk instead of buttermilk (1 1/2 tsp. white vinegar with milk added to make 1/2 cup of sour milk). I find this more convenient as I usually don't have buttermilk on hand.
Reviewed on Feb. 08, 2010 by kayd809
This cake is wonderful and SUPER EASY! I made it for my daughter's preschool class and the kids all wanted more! And it has zucchini so I can sneak in veggies without toddlers knowing!!
Reviewed on Jan. 09, 2010 by tom-judy022
This is a keeper. Delicious. I'm not much of a cake lover but this is more than "just another cake recipe." Simple ingredients and easy to make.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013