Sue's Chocolate Zucchini Cake Recipe

5 16 16
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 16 16
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 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.
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 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.
Originally published as Sue's Chocolate Zucchini Cake in Taste of Home June/July 2015

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Reviews forSue's Chocolate Zucchini Cake

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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!!"

MY REVIEW
canoal User ID: 8214675 250619
Reviewed Jul. 19, 2016 Edited Aug. 6, 2016

"This cake if very moist, loved it. I like cinnamon but next time I would leave it out. Recommended it to friends, they loved it also."

MY REVIEW
bunqui95 User ID: 7138867 250044
Reviewed Jul. 3, 2016

"This cake got rave reviews at our holiday weekend picnic. It is rich and moist, and it reminds me of the chocolate cakes my aunt used to make. Of course when I told the guys that it has 2 cups of shredded zucchini in it, their response was, "That means it's good for us!""

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