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"As a confirmed chocoholic, this is my all-time favorite treat," shares Carleta Foltz of Sunrise Beach, Missouri. "I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, no one suspects that it's lighter than most chocolate cakes."
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
Originally published as Zucchini Chocolate Cake in Light & Tasty April/May 2006, p66
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Reviewed on Aug. 27, 2012 by beccalouise
great and easy recipe. i had to change canola oil for coconut oil and pecans for walnuts. i don't think that really changed the outcome of the recipe. I just don't keep canola oil in the house. this was good! the topping makes it great. I liked that it was easy to put together. the zucchini kind of melts in. now this is cake, so don't go expecting to get health food here. but i got to use a baseball bat of a zucchini (de-seeded and shredded, not peeled) in this recipe. i think that adds bulk and nutrients to the cake and our diets, plus I get to not waste my giant zucchini. so it's a great choice for a dessert! i split the batch between two loaf pans which worked very well. I intended to freeze one, but frankly it's going to be eaten very soon, so I won't bother. one last thing, I added about 10 minutes to the cooking time after adding the topping because it wasn't quite done yet.
great and easy recipe. i had to change canola oil for coconut oil and pecans for walnuts. i don't think that really changed the outcome of the recipe. I just don't keep canola oil in the house. this was good! the topping makes it great. I liked that it was easy to put together. the zucchini kind of melts in. now this is cake, so don't go expecting to get health food here. but i got to use a baseball bat of a zucchini (de-seeded and shredded, not peeled) in this recipe. i think that adds bulk and nutrients to the cake and our diets, plus I get to not waste my giant zucchini. so it's a great choice for a dessert! i split the batch between two loaf pans which worked very well. I intended to freeze one, but frankly it's going to be eaten very soon, so I won't bother.
Reviewed on Aug. 25, 2012 by skg55
This was delicious and moist... would make this again
Reviewed on Jul. 26, 2012 by Cathy203kqueen
I made this fo r a club meeting pot luck luncheon.no one could believe it had zucchini in itX
I made this fo r a club meeting pot luck luncheon.no one could believe it had zucchini in it
X
Reviewed on Jul. 11, 2012 by pmrob
Amazing. Everyone who had a piece loved it!
Everyone in the family LOVED this cake. It is extremely moist and the chocolate chips on top are a great treat. Can't tell it has zucchini in it!
Reviewed on Jul. 08, 2012 by karbogast
Very good......
Reviewed on Feb. 15, 2012 by rfiesty
This is a wonderfully not too sweet cake! I didn't put the pecans on top of it, but added toffee bits and it was excellent! Everyone loved it. I'm always asked for the recipe, so a definite winner in my book!
Reviewed on Dec. 19, 2011 by rfiesty
THIS IS THE BEST CAKE I'VE EVER MADE. EVERYONE WAS RAVING ABOUT IT.
Reviewed on Oct. 07, 2011 by rmorse154
Cake was very moist and had a wonderful rich chocolate flavor. I sure will make it again! Everyone who tasted it, liked it.
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