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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
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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.
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