Chocolate Zucchini Snack Cake Recipe
- 1/3 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/3 cup unsweetened applesauce
- 2 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups shredded zucchini
- 2 teaspoons confectioners' sugar
- 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini.
- 2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 18 servings.
1 piece: 172 calories, 5g fat (3g saturated fat), 33mg cholesterol, 223mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Chocolate Zucchini Snack Cake
"no, was quite disappointed. I thought it needed more chocolate, as is was almost tasteless, but it was moist."
"I MADE IT JUST LIKE THE RECIPE. SO GOOD, SO MOIST. I WILL MAKE IT AGAIN."
"My family loved this cake. I did substitute the semisweet chocolate for baking cocoa powder, and added extra cocoa to make it very chocolatey. I used Splenda instead of sugar. It was moist, and a nice chocolate taste."
"This was very good. My kids loved it and it's a good way to use up zucchini!"
"This cake is so good. I didn't have any semisweet chocolate, so I used cocoa powder. Used egg substitute and 1/2 sugar and 1/2 Splenda. Forgot to sprinkle with powdered sugar, but it was wonderful without it."
"Family loved this recipe. Kept cleaning their plates. Only change made was a substitute for buttermilk - made my own w/whole milk and lemon juice."
"I made this chocolate zucchini cake with cocoa, and added choc chips on top after the cake was done instead powder sugar."
"Yes!! Made it and all loved it. Added walnuts. No one Knew it was with Zucchini"
"My husband and mother loved this. Mild chocolate flavor and very moist. Quite large too, so it lasted three of us a week."
"We loved it but... I made it somewhat higher in calories, I added chocolate chips then iced it with chocolate icing . yummy"
"Thought it would've been better using cocoa instead of melting the chocolate. Wasn't choclatey enough for me. Also a bit too moist."
"I expected this to be a tasty dessert based on the ingredients, but it lacked flavor to me and definitely needed more chocolate. I don't understand so many great reviews when everone used (basically) the same ingredients. It makes me wonder if mine just didn't turn out right. Either that or my taste buds are just too accustomed to sweeter treats. I may have overcooked it a little so that would make some difference too."
"Put in a little extra cocoa as someone else suggested. Cake turned out wonderful - lasted less than a day - so moist. I am now watching my zucchini plants to see when I can pick one to make again!"
"Guess I'm desperate for new zucchini recipes after getting a bumper crop this summer. The cake was okay but ended up throwing half of it away. Next time I'll add more chocolate (cake didn't have a lot of taste) and make 2 smaller cakes. Has anyone tried freezing the cake?"
"I haven't made this one yet, but I'm definately going to in the next couple of days. Between the buttermilk, applesauce and the zuccini it's got to be so moist and wonderful. I've made chocolate zuccini bread before, and I'm thinking this might be fairly close to that! All I can say is Yum!!!!"
"Awesome recipe. Made this while camping and made it into 2 smaller pans. Results were moist & delicious! Will definitely be making this one again. Thanks Margo Seegrist for fast, easy & very tasty recipe!"
"I threw the batter out. Worst recipe I have ever tried in my thirty plus years of cooking. Waste of my ingredients."
"This is a keeper! One of the best cake recipes using zucchini. Light and fluffy and delicious. I might add chocolate chips next time. Very good and easy to make."
"Made this as written with home grown zucchini. It was fabulous!!!!! Don't hesitate to try this one. I'm making it again this weekend for a BBQ."
"most definitely a winner in my book! i doubled the recipe on good faith, didn't have any chocolate but used the new Dark Chocolate baking cocoa (powder form). this will be repeated often in my kitchen. my guess is the bars will freeze well too!"
"Great timing as the zucchini starts to take over! After opening TOH's e-mail to view this featured recipe and discovering Margo is from my hometown of Shelton, WA!! Go Highclimbers!!"
"Maybe I messed something up when I baked it, but it was not one of my favorite zucchini recipes."
"This was easy to make, a great way to use zucchini, and moist and delicious. Loved it. A real bargain for the calories! This is a keeper."
"I made this last night and it was delicious, I did however add about a tbs of cocoa, I might even double that next time. They we a huge hit at the office!"
"I made thes yesterday and they are easy to make. Next time I will add more cholate to the as it only had a hint of chocolate taste. They are so moist."