- 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
- 1 can (5 ounces) evaporated milk
- 1 cup sugar
- 1/4 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
- 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.
Reviews for Sue's Chocolate Zucchini Cake
"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!!"
"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."
"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."
"cake was very heavy - won't make again"
"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."
"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!"
"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."