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Zucchini Chocolate Cake Recipe

Zucchini Chocolate Cake Recipe photo by Taste of Home

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This moist, chocolatey cake makes good use of summer’s bounty of zucchini. Serve it alone or with fresh berries. —Weda Mosellie, Phillipsburg, New Jersey

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Zucchini Chocolate Cake Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 15 Servings

25 45 70

Ingredients

1/2 cup butter, softened
1-3/4 cups sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 cup 2% milk
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup semisweet chocolate chips
Confectioners' sugar

Directions

In a large bowl, beat the butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine the flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 15 servings.

Nutritional Facts 1 piece (calculated without confectioners' sugar) equals 341 calories, 17 g fat (6 g saturated fat), 46 mg cholesterol, 248 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Zucchini Chocolate Cake in Country Extra September 2010, p46

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Reviews for Zucchini Chocolate Cake

Zucchini Chocolate Cake

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(11-20) of 30 reviews

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Reviewed on Sep. 07, 2011 by imatmomsplace55

this cake was a "home run" even for those who aren't crazy about chocolate and it passed the grandchildren test.

Reviewed on Sep. 01, 2011 by ladz

This was my 1st attempt at cooking with the overgrown zucchini from our garden. It was delicious! My husband and 2 picky kids agree!

Reviewed on Aug. 25, 2011 by gbuehler@embarqmail.com

I made this recipe - it was delicious. Since my neighbors will not eat it because of the zucchini - i froze it in portion sizes - now we can enjoy it for at least a couple of days. Thats as long as it will last.

Reviewed on Aug. 23, 2011 by CathyGribler

My son who won't eat anything "green" doesn't even know the zucchini is in there and loves the cake.

Reviewed on Aug. 23, 2011 by nweyer

This is by far the best chocolate cake I have ever made. I also used skim milk and made my own buttermilk and it was awesome!! This is a keeper for sure. I'm going to make another one and freeze it and see how it does. Thanksgiving is just around the corner!

Reviewed on Aug. 22, 2011 by dimwohr

I have been making this cake for several years now and it is always a big hit.

Reviewed on Aug. 21, 2011 by fishing buddy

A wonderfully mosit cake.

Reviewed on Aug. 20, 2011 by getavilla

Anyone who made this cake & didn't like it, must have not followed the recipe. One of the best uses for zucchini yet. This one is a keeper.

Reviewed on Aug. 17, 2011 by susie316

Made the cake, It was very good. It is very moist and a light dessert. I added 3/4 cup of chocolate for my grandson. We ate a half cake in 1 evening meal. I think I will add more chocolate in my next cake!

Reviewed on Aug. 17, 2011 by zanilu

Fantastic! Moist!! I used skim milk and reduced fat buttermilk -- no porblem!

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