Zucchini Chocolate Cake Recipe

Zucchini Chocolate Cake RecipePhoto by: Taste of Home Zucchini Chocolate Cake Recipe Rating 5

"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

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Zucchini Chocolate Cake Recipe
  • Prep: 30 min. Bake: 30 min. + cooling
  • Yield: 18 Servings
30 30 60

Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs, lightly beaten
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Directions

  • In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
  • Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.

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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Reviews for Zucchini Chocolate Cake (42)

Zucchini Chocolate Cake Recipe

Zucchini Chocolate Cake

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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!

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