Yummy Zucchini Chocolate Cake Recipe
- 1-3/4 cups sugar
- 1/2 cup canola oil
- 2 large eggs
- 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
- 1. Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray.
- 2. Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
- 3. Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack. Yield: 18 servings.
1 piece: 286 calories, 13g fat (3g saturated fat), 24mg cholesterol, 152mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 4g protein.
Reviews for Yummy Zucchini Chocolate Cake
"This recipe is amazing! Made it for the family over the weekend and it was a big hit."
"Followed the instructions to a T. It has a nice crumb and rose nicely. It wasn't super moist, the chocolate flavor wasn't deep or pronounced, and the toppings didn't stick to the top (the crust was set by 20 minutes) or melt. Good vanilla ice cream made it better, but on its own it was very disappointing. I am really disappointed with the Taste of Home recipes that I have tried recently. Maybe my tastes have changed, but it seems like the TOH recipes I made 7 years ago were better."
"I recently made these as cup cakes for a bake sale. A lot of work but so lovely!"
"Good recipe. A little bit too sweet for my taste but overall very delicious! Thanks for sharing."
"Freaking amazing!!!! Not too sweet, but totally delicious, and dense, and chocolately, and...nomnomnom...I can't be bothered right now...I'm eating cake...nomnomnom"
"Easy to make , really enjoyed by all the Family, would take to a church potluck. I froze a few pieces for later, and they were fine."
"Great made as cupcakes, A hit with the granddaughters"
"about how many pounds of zucchini equals to 2 cups shredded?? Thank you."
"between 4 and 5"
"great and easy recipe. i had to change canola oil for coconut oil and pecans for walnuts. i don't think that really changed the outcome of the recipe. I just don't keep canola oil in the house. this was good! the topping makes it great. I liked that it was easy to put together. the zucchini kind of melts in. now this is cake, so don't go expecting to get health food here. but i got to use a baseball bat of a zucchini (de-seeded and shredded, not peeled) in this recipe. i think that adds bulk and nutrients to the cake and our diets, plus I get to not waste my giant zucchini. so it's a great choice for a dessert! i split the batch between two loaf pans which worked very well. I intended to freeze one, but frankly it's going to be eaten very soon, so I won't bother. one last thing, I added about 10 minutes to the cooking time after adding the topping because it wasn't quite done yet."
"great and easy recipe. i had to change canola oil for coconut oil and pecans for walnuts. i don't think that really changed the outcome of the recipe. I just don't keep canola oil in the house. this was good! the topping makes it great. I liked that it was easy to put together. the zucchini kind of melts in. now this is cake, so don't go expecting to get health food here. but i got to use a baseball bat of a zucchini (de-seeded and shredded, not peeled) in this recipe. i think that adds bulk and nutrients to the cake and our diets, plus I get to not waste my giant zucchini. so it's a great choice for a dessert! i split the batch between two loaf pans which worked very well. I intended to freeze one, but frankly it's going to be eaten very soon, so I won't bother."
"This was delicious and moist... would make this again"
"I made this fo r a club meeting pot luck luncheon.no one could believe it had zucchini in itX"
"Amazing. Everyone who had a piece loved it!"
"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!"
"THIS IS THE BEST cake I'VE EVER MADE. EVERYONE WAS RAVING ABOUT IT."
"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..."
"I am disappointed that Have Your cake & Lose Weight too rated this recipe only one star on August 22, 2010, when the author clearly stated the recipe is "lighter than most chocolate cakes." cake by definition is not a healthy food compared to fruit and veggies. But this is a better choice than most. I made it today and substituted white whole wheat flour, used half Splenda for the sweetener. It was delicious - a real keeper."
"Excellent! As the author suggested, I often wrap individual pieces in plastic wrap to freeze. This is especially nice because there are only 2 of us at home."
"I have made this recipe a few times. I often make it in 2 8-inch square baking pans and freeze one to eat later. I love this recipe. It is so delicious and moist. My toddler loves it and I don't have to feel guilty about letting him have some because it is lighter than regular chocolate cake and it has plenty of zucchini in it. This recipe is a WINNER!"
"so good and moist and very easy to make!"
"After 30 years of marriage, my husband said this is the best cake I ever made - and I consider myself a good cook so it must be good."
"So yummy!!! It is not overly sweet but moist and great chocolate flavor!"
"Even my "picky" daughter likes this. Its moist and "chocolatey"Very good recipe."
"Thanks alot !!"
"Has anyone made this cake with sweet and low and eggbeaters?"
"No need to peel, just shred it all."
"As a Diabetic, sugar intake has to be considered. I don't see sugar in the Nutrition Facts. Why?"
"I've never used Zucchini in a cake before. It sounds great, but do you peel the zucchini ?Thanks"
"This cake is so moist and a huge hit with my family. I have passed it onto several people who have an abundance of zucchini and are always looking for new ways to use it.thank you,nastynettie53"
"My son who is not a sweet eater couldn't keep away from this cake! It was moist and flavorful. The recipe is a keeper!!"
"This cake is so moist and good, I made it to use up some of my zucchini from the garden and brought a cake to work everyone really loved it and I have to print off the recipe to give out. Some of us at work are on Weight Watchers too so low-cal/fat recipes that taste this good are always welcome! Thanks!"
"To make this lower in calories could you sub Splenda for the sugar and still get a good product?I'm doing Weight Watchers and would love to use our garden veggies in baking and this sounds so good, have you ever tried it with Splenda? Gilk "
"this cake is wonderful"
"I love this moist cake. It was nice to use the abundance of garden zucchini and see it get gobbled up! I did not have buttermilk on hand. I mixed 1 & 1/2 tsp. lemon juice and 1/2 cup milk for a substitute. Great!"
"I have made a version of this cake, but it didn't call for applesauce. I will try this recipe, pecans sound really good in it."
"Personally I love the extra tips and suggestions, even if it means changing the recipe a little. I can't even count how many times I've used those suggestions to tweak this or that and absolutely loved the result! Some of my favorite recipes are found this way.I wish more people would share their little "experiments"!!"
"I liked this alot, and better yet, the kids gobbled it up. I don't feel guilty when it has healthy veggies hidden inside."
"This recipe review is useless to me,because the cook changed the recipe to her liking.When I want to read a review about a recipe I want to know how was the recipe as written."
"Due to a dairy allergy, I substituted the 1/2 cup buttermilk with 1/2 cup water and 1 Tablespoon vinegar; also omitted chocolate chips."