Show Subscription Form




Yummy Zucchini Chocolate Cake Recipe
Yummy Zucchini Chocolate Cake Recipe photo by Taste of Home

Yummy Zucchini Chocolate Cake Recipe

Read Reviews (51)
4.85 51
Publisher Photo
"As a confirmed chocoholic, this is my all-time favorite treat," shares Carleta Foltz of Sunrise Beach, Missouri. "I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, no one suspects that it's lighter than most chocolate cakes."
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 18 servings

Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs, lightly beaten
  • 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

Nutritional Facts

1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Directions

  1. In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
  2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.
Originally published as Zucchini Chocolate Cake in Light & Tasty April/May 2006, p66

Nutritional Facts

1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Reviews for Yummy Zucchini Chocolate Cake(51)

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 12, 2013

between 4 and 5

MY REVIEW
Reviewed Aug. 7, 2013

Absolutely Fantastic!!

MY REVIEW
Reviewed Aug. 27, 2012

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.

MY REVIEW
Reviewed Aug. 27, 2012

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.

MY REVIEW
Reviewed Aug. 25, 2012

This was delicious and moist... would make this again

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT