Read reviews (30)
Rate recipe
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
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 17, 2011 by chloie01
took this to work everyone loved it, said it was verymoist
Reviewed on Aug. 16, 2011 by samplingjohn
This cake can pass for a brownie in an instan! It is wonderful....I've forwarded this to all I know that love to cook.
Reviewed on Aug. 16, 2011 by djc1954
I cannot imagine why anyone would not love this cake. The reviewers who gave this recipe a low rating must have done something wrong. This cake is deliciously moist and is definitely much better than any plain chocolate cake recipe. I followed the directions exactly and I HIGHLY recommend this recipe. DO try it. If you follow exactly you won't be sorry. Will make it again and again. I am a pastry chef by trade and have made many many cakes.....this is one of the very best! Thank you for a wonderful recipe!
Reviewed on Aug. 16, 2011 by twinsmom98
I loved this cake and would make it again and again. What a great way to use up all of the summer zucchinis.
Reviewed on Aug. 16, 2011 by Dash-of-Pepper
I just made this today. After making it Gluten free (following the rest of recipe to the tee) I put it in a mini Bundt pans and made Ganache to put over it after baking.Than I made muffins out of the rest and put a Gluten Free apple cinnamon crumb topping on it and baked it. Both turned out well.
I just made this today. After making it Gluten free (following the rest of recipe to the tee) I put it in a mini Bundt pans and made Ganache to put over it after baking.
Than I made muffins out of the rest and put a Gluten Free apple cinnamon crumb topping on it and baked it. Both turned out well.
Reviewed on Aug. 15, 2011 by Donalee2
I MADE THIS CAKE TODAY AND IT TURNED OUT TERRIBLE. I HAVE MADE ZUCCHINI CAKES BEFORE AND THEY WERE MUCH BETTER THAN THIS ONE. I WON'T BE MAKING THIS AGAIN. WASTE OF TIME.
Reviewed on Aug. 14, 2011 by gebi
I did not feel this was worth the effort; not as good as regular choc. cake recipes and needed icing, in my opinion.
Reviewed on Aug. 14, 2011 by mjgreen
This cake is so moist & delicious. I wouldn't change a thing.
Reviewed on Aug. 14, 2011 by hrlygirl56
This cake is awesome! I wouldn`t change any thing. This is 100% better to me than zucchini bread. It`s so moist and i didn`t have any chocolate chips and it`s just to die for. Try it and u will love it to.Patti n Indy
This cake is awesome! I wouldn`t change any thing. This is 100% better to me than zucchini bread. It`s so moist and i didn`t have any chocolate chips and it`s just to die for. Try it and u will love it to.
Patti n Indy
Reviewed on Aug. 14, 2011 by duzie505
Very moist & Yummy
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013