Sue's Chocolate Zucchini Cake Recipe

5 18 17
Sue's Chocolate Zucchini Cake Recipe
Sue's Chocolate Zucchini Cake Recipe photo by Taste of Home
Publisher Photo

Sue's Chocolate Zucchini Cake Recipe

Read Reviews
5 18 17
Publisher Photo
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup dark baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • FROSTING:
  • 1 can (5 ounces) evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed. Yield: 15 servings.

Test Kitchen Tips
  • Be wary when microwaving chocolate -- it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Originally published as Sue's Chocolate Zucchini Cake in Taste of Home June/July 2015

    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1/2 cup dark baking cocoa
    • 1-1/2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 3/4 cup reduced-fat plain yogurt
    • 1/4 cup canola oil
    • 2 teaspoons vanilla extract
    • 2 cups shredded zucchini
    • FROSTING:
    • 1 can (5 ounces) evaporated milk
    • 1 cup sugar
    • 1/4 teaspoon vanilla extract
    • 4 ounces unsweetened chocolate, chopped
    • 1/4 cup butter, cubed
    1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
    2. In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
    3. Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
    4. For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed. Yield: 15 servings.

    Test Kitchen Tips
  • Be wary when microwaving chocolate -- it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Originally published as Sue's Chocolate Zucchini Cake in Taste of Home June/July 2015

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forSue's Chocolate Zucchini Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    GrandmaGeeBee User ID: 9224847 269781
    Reviewed Jul. 21, 2017

    "This cake is awesome.. the trick to not having grainy icing is to mix the milk, sugar & vanilla for a good amount of time.. just let your mixer run (aside from stopping it to scrape down the sides) until the milk & sugar have thickened a little & sugar is no longer grainy.. then mix in the melted chocolate & butter. I squeezed as much moisture out of the zucchini as I could & chopped it (after grating it) to make it really small. The other thing I did to make it more nutritious was use a better oil, I used English walnut oil, but I like sweet almond & safflower oil too. The only thing I didn't like was the total of 3 cups of sugar in the recipe.. so I might try using a little less sugar in the cake next time.. otherwise I think it was a very easy cake recipe & it will be a regular thing with my family! Love it!!"

    MY REVIEW
    Spooker4 User ID: 7176354 267435
    Reviewed May. 29, 2017

    "For those saying the frosting was 'grainy'....my father owned a bakery and the sugar he used for frosting was different from the ordinary sugar we home cooks use. Of course, it was only available through bakery supply companies. Most grocery stores sell sugar labeled 'extra fine' which is what I always use for my cake frosting and I never have a grainy frosting as it always turns out smooth."

    MY REVIEW
    EAWard User ID: 2072215 256352
    Reviewed Nov. 3, 2016

    "This was really good.

    I made the cake exactly as the recipe says. Next time, I will modify it by using a little less sugar.
    I used powdered sugar in the frosting as suggested by some of the other reviewers. I didn't see how the frosting would thicken. But I mixed it in my bullet mixer for a longer time than the recipe called for and it thickened enough to spread on the cake.
    Tasted great, and would make again!!"

    MY REVIEW
    dylan's mama User ID: 4441033 255795
    Reviewed Oct. 23, 2016

    "This is really yummy! I used powdered sugar for the frosting because I noticed someone said it was a bit grainy using regular sugar. The frosting was amazing! I also used less sugar in the cake and substituted a bit of whole wheat flour to make it a bit healthier. It is really delicious! No one in my family even knew that it had zucchini it it."

    MY REVIEW
    enricasp User ID: 8927291 253694
    Reviewed Sep. 5, 2016

    "Had a guest coming who's intolerant of gluten so I made this cake with a few changes - delicious! Instead of flour I used organic green banana flour (really) and it worked! Very moist cake. I might use less or no cinnamon next time. Just a personal preference. I also didn't have all the ingredients for the frosting so I made a traditional chocolate buttercream recipe. Tasty but not heavy."

    MY REVIEW
    erinshea1982 User ID: 7151030 252556
    Reviewed Aug. 12, 2016

    "This was a wonderfully moist great tasting chocolate cake ! It baked up so nicely!"

    MY REVIEW
    Parisbobparis User ID: 6070195 252201
    Reviewed Aug. 4, 2016

    "cake was very heavy - won't make again"

    MY REVIEW
    kodijeffery User ID: 8343099 252149
    Reviewed Aug. 2, 2016

    "Not bad, but nothing to write home about. I probably won't make it again. Not a huge fan of the frosting -- felt like it should be blended longer, but my vitamix blender was actually struggling. The regular sugar in the frosting makes it actually a bit crunchy, whereas I want my frosting smooth. cake is moist with a good flavor -- tastes like it has zucchini,which makes sense, but it seems more obvious here."

    MY REVIEW
    JennyOz User ID: 7354216 252014
    Reviewed Jul. 30, 2016 Edited Aug. 22, 2016

    "Very good. I was doubtful how the frosting would turn out, but it came out great. Like others, I did not have the dark chocolate cocoa (just regular Hershey's cocoa), and I barely added cinnamon, but this is very tasty. I will make it again—especially when we have so much zucchini from the garden. **i just made this again with the dark chocolate cocoa and double the zucchini (just had to cook longer): It's even better with the dark cocoa. Also, I tried the frosting in a food processor instead of blender, and it only reached "thick ganache" (still glaze-y at room temp); for true fudge frosting (still dense, but a true frosting), definitely use the blender. This is a fantastic cake for chocolate lovers. If you have some tender summer zucchini left, be sure to try it! Thank you, Sue!"

    MY REVIEW
    AliQ2006 User ID: 8901027 251858
    Reviewed Jul. 25, 2016

    "I am growing my own zucchinis this year, so I was so excited to try this recipe! It did not disappoint! My youngest daughter who happens to be worlds pickiest eater said it was the best chocolate cake in the history of the world!! Thanks Sue for sharing!!"

    Loading Image