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Zucchini Chocolate Cake Recipe

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4.5 12 14
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Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.—Leon Kingsley, Marshfield, Massachusetts
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded peeled zucchini
  • 1/2 cup semisweet chocolate chips

Nutritional Facts

1 piece: 333 calories, 16g fat (6g saturated fat), 46mg cholesterol, 173mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein .

Directions

  1. In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with chocolate chips.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Zucchini Chocolate Cake in Taste of Home August/September 1998, p47


Reviews for Zucchini Chocolate Cake

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Tami12 202762
Reviewed Jul. 10, 2014

"Can't wait to try"

MY REVIEW
OhBeeOne 22960
Reviewed Mar. 7, 2014

"Great for using up frozen grated zucchini not used for hubby's hunting muffins. This cake is SO moist it sticks to the roof of my mouth but who cares. I didn't frost mine. Didn't need it. Would recommend it and will be making it again."

MY REVIEW
JCV4 57050
Reviewed Jan. 25, 2014

"This was a nice, moist cake and a great way to use up zucchini. Thanks!"

MY REVIEW
germanycook 56777
Reviewed Jul. 14, 2012

"Surprisingly good! I forgot to peel the zucchini, but it didn't affect the flavour and texture. I only gave it 4 stars because it could be more chocolatey :)"

MY REVIEW
CWOCN 56308
Reviewed Jun. 13, 2012

"The best chocolate zucchini cake recipe I've found."

MY REVIEW
1275 49863
Reviewed Nov. 4, 2011

"Great way to use op leftover zucchini! This cake was REALLY moist. And that is a good thing. You wouldn't think there was zucchini in it. You don't see the zucchini- this is a great recipe."

MY REVIEW
galinthewoods 17818
Reviewed Sep. 14, 2011

"I used one of those big, overgrown zucchinis. I scrubbed it well, cut it in half and discarded all the seeds. I shredded it with the skin on and, I suppose, retained some vitamins. I saw little green flecks in the cake, of course, but the texture and flavor was no different than cakes/breads I've made with little, peeled zucchinis."

MY REVIEW
galinthewoods 49861
Reviewed Sep. 14, 2011

"I added more chocolate chips than the recipe called for myself. It has no frosting as it is and it is a cake, after all. I love the spices in it. It's kind of reminiscent of that very first hint of fall."

MY REVIEW
brandons mommy 22354
Reviewed Sep. 11, 2011

"very good.. found it a little sweet, may use less sugar"

MY REVIEW
Grammie1 56946
Reviewed Aug. 28, 2011

"This recipe is so easy to make, very tasty and full of chocolate flavor. When I made this recipe I used dark chocolate chips...yummy. I think when I make it again I will add the WHOLE bag of chocolate chips!"

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