Zucchini Chocolate Cake Recipe

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.

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.

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 it

X

Reviewed on Jul. 11, 2012 by pmrob

Amazing. Everyone who had a piece loved it!

Reviewed on Jul. 11, 2012 by pmrob

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.

Reviewed on Sep. 22, 2011 by iluvmyshepards

I've made this cake several times this year alone. Wonderful way to use up zucchini. I've taken it to work and everyone who has sampled it has loved it too. Marvelously moist cake.

Reviewed on Aug. 20, 2011 by JoBish

My husband said the best cake he's ever had! I used part chocolate chunks and part chocolate chip minis. I liked the combination.

Reviewed on Aug. 18, 2011 by JavaBean01

I cut this recipe in half and baked it in a 8 X 8 pan and now I am sad that it's already all gone...so good...

Reviewed on Aug. 14, 2011 by 1Frosty

Simply delicious!!!

Reviewed on Aug. 10, 2011 by fallharvest

This cake is very moist and has a good chocolate flavor. I added a teaspoon of cinnamon to drt ingredients and adde toasted coconut to topping. would definitely would make again!!!!

Reviewed on Jul. 25, 2011 by clarionmeg

Made this cake the past two summers and planning on making it again this summer to use up zucchini. Delicious!

Reviewed on Jul. 06, 2011 by Red Standard Poodle Mom

My favorite chocolate cake! Everyone always asks for this recipe. I lightened it further by replacing the 1/2 cup canola oil with an addition 1/4 cup of apple sauce and 1/4 cup canola oil. So light and tasty!

Reviewed on Sep. 01, 2010 by Gail Michalski

This is by far my new favorite chocolate cake! I can't wait to make it again.

Reviewed on Aug. 29, 2010 by gizmogal

I am disappointed that Have Your Cake & Lose Weight too rated this recipe only one star on August 22, 2010, when the author clearly stated the recipe is "lighter than most chocolate cakes." Cake by definition is not a healthy food compared to fruit and veggies. But this is a better choice than most. I made it today and substituted white whole wheat flour, used half Splenda for the sweetener. It was delicious - a real keeper.

Reviewed on Aug. 22, 2010 by Have Your Cake & Lose Weight too

This is not healthy. It is loaded with white sugar and white flour. I can not believe most people would really serve this 9x13 pan to 18 people. It contains 286 calories and has 42 gms of carbohydrates per tiny piece. It is not a healthy recipe just because it contains zucchini.

Reviewed on Aug. 22, 2010 by cosmocohn

Made this with some zucc I had shredded and stored in the freezer. what a great way to use up left over zucc. All my co-workers loved it, very moist.

Reviewed on Jul. 08, 2010 by lightedway

My husband said, "Oh sure take something healthy and turn it into cake!" We loved it. I would recommend this recipe. It is easy to prepare and very moist

Reviewed on Apr. 16, 2010 by joedebfry

Excellent! As the author suggested, I often wrap individual pieces in plastic wrap to freeze. This is especially nice because there are only 2 of us at home.

Reviewed on Feb. 09, 2010 by bluebowtye

I love this cake. It's chocolaty & delicious! My husband couldn't actually believe there was zucchini in it. It's hard to believe it is actually healthy. I did not peel my zucchini.

Reviewed on Oct. 06, 2009 by ladybugksm

I have made this recipe a few times. I often make it in 2 8-inch square baking pans and freeze one to eat later. I love this recipe. It is so delicious and moist. My toddler loves it and I don't have to feel guilty about letting him have some because it is lighter than regular chocolate cake and it has plenty of zucchini in it. This recipe is a WINNER!

Reviewed on Sep. 12, 2009 by anndino

so good and moist and very easy to make!

Reviewed on Sep. 11, 2009 by bluebyrd

After 30 years of marriage, my husband said this is the best cake I ever made - and I consider myself a good cook so it must be good.

Reviewed on Sep. 05, 2009 by jafabian6

So yummy!!! It is not overly sweet but moist and great chocolate flavor!

Reviewed on Sep. 04, 2009 by kerred84

Even my "picky" daughter likes this. Its moist and "chocolatey"

Very good recipe.

Reviewed on Sep. 03, 2009 by Margie522

Thanks alot !!

Reviewed on Sep. 03, 2009 by janetplanet830

Has anyone made this cake with sweet and low and eggbeaters?

Reviewed on Aug. 31, 2009 by sallyone

No need to peel, just shred it all.

Reviewed on Aug. 29, 2009 by rmsymonds

As a Diabetic, sugar intake has to be considered. I don't see sugar in the Nutrition Facts. Why?

Reviewed on Aug. 28, 2009 by Margie522

I've never used Zucchini in a cake before.  It sounds great, but do you peel the zucchini ?

Thanks

Reviewed on Aug. 26, 2009 by sbazz

This cake is so moist and a huge hit with my family. I have passed it onto several people who have an abundance of zucchini and are always looking for new ways to use it.

thank you,

nastynettie53

Reviewed on Aug. 22, 2009 by lblundy

My son who is not a sweet eater couldn't keep away from this cake! It was moist and flavorful. The recipe is a keeper!!

Reviewed on Aug. 12, 2009 by jasavage17

This cake is so moist and good, I made it to use up some of my zucchini from the garden and brought a cake to work everyone really loved it and I have to print off the recipe to give out. Some of us at work are on Weight Watchers too so low-cal/fat recipes that taste this good are always welcome! Thanks!

Reviewed on Aug. 11, 2009 by fatkat420

i made this for a church event and its was the best chocolate cake i've made in a very long time this is a 5 star cake

Reviewed on Aug. 11, 2009 by Gilk

To make this lower in calories could you sub Splenda for the sugar and still get a good product?

I'm doing Weight Watchers and would love to use our garden veggies in baking and this sounds

so good, have you ever tried it with Splenda?

Gilk

Reviewed on Aug. 04, 2009 by deang4421

After a generous sprinkling of pecans on top of this cake I drizzle chocolate granache, and it is wonderful.

Reviewed on Aug. 04, 2009 by bolgi

this cake is wonderful

Reviewed on Aug. 03, 2009 by zucchinilady

I make these in small bread loaves and freeze and give as Christmas gifts - always get rave reviews with I give this.

so moist and yummy!! love the pecans!

Reviewed on Aug. 03, 2009 by lightedway

I love this moist cake. It was nice to use the abundance of garden zucchini and see it get gobbled up! I did not have buttermilk on hand. I mixed 1 & 1/2 tsp. lemon juice and 1/2 cup milk for a substitute. Great!

Reviewed on Aug. 02, 2009 by scout52

I have made a version of this cake, but it didn't call for applesauce. I will try this recipe, pecans sound really good in it.

Reviewed on Jul. 30, 2009 by twinkle8o3

Personally I love the extra tips and suggestions, even if it means changing the recipe a little. I can't even count how many times I've used those suggestions to tweak this or that and absolutely loved the result! Some of my favorite recipes are found this way.

I wish more people would share their little "experiments"!!

Reviewed on Jul. 27, 2009 by tommypoo

I liked this alot, and better yet, the kids gobbled it up. I don't feel guilty when it has healthy veggies hidden inside.

Reviewed on Jul. 23, 2009 by melissa thomas

 I find the tips and suggestions of other board members helpful. If the recipe didn't work for them and they can come up with something different or better then I want to hear about it. Incase I have the same problems or the same allergies or dislikes as them. 

Keep the suggestions coming friends.

Melissa Thomas

Reviewed on Jul. 07, 2009 by patches08

This recipe review is useless to me,because the cook changed the recipe to her liking.

When I want to read a review about a recipe I want to know how was the recipe as written.

Reviewed on Mar. 04, 2009 by mslaughland

Due to a dairy allergy, I substituted the 1/2 cup buttermilk with 1/2 cup water and 1 Tablespoon vinegar; also omitted chocolate chips.