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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.
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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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.
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