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Zucchini Chocolate Cake Recipe

Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile.

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Zucchini Chocolate Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-15 Servings

15 30 45

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 slice) equals 298 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 270 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Zucchini Chocolate Cake in Quick Cooking September/October 2001, p61

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Zucchini Chocolate Cake

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Reviewed on Dec. 09, 2012 by ChrisCooper2

Best chocolate cake I have ever ate. Whole family loved it!

Reviewed on Jan. 21, 2011 by wanttobechef

Delicious beyond words. A new family favourite and guests gobble it up.

Reviewed on Aug. 18, 2010 by kpensinger

I tweaked this recipe just a bit. Subbed 3/4 c whole wheat flour, no walnuts in the house, and used mini chocolate chips (1 cup instead of 1/2). Made it into "muffins", sprinkled a few mini chips on top when still hot. Ridiculously moist, chocolatey and delicious! Just made them last week--making it again in cake form today.