Zucchini Walnut Chip Chocolate Cake Recipe

Publisher Photo
Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts, optional
  • 1/2 cup semisweet chocolate chips

Nutritional Facts

1 serving (1 slice) equals 298 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 270 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
  2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 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 Quick Cooking September/October 2001, p61

Nutritional Facts

1 serving (1 slice) equals 298 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 270 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Zucchini Walnut Chip Chocolate Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 3, 2014

"This is a beautifully moist cake. You wouldn't know there was zucchini in it. I added regular chocolate chips to the batter and then used mini chips on top. I didn't add the walnuts."

MY REVIEW
Reviewed Sep. 29, 2013

"I made this cake for my sister who is gluten free, with a combination of oat and rice flour, and it turned out Amazing! We were both thrilled!"

MY REVIEW
Reviewed Jul. 22, 2013

"Very moist and delicious every time."

MY REVIEW
Reviewed Jul. 22, 2013

"Very moist and delicious every time."

MY REVIEW
Reviewed Jul. 22, 2013

"Very moist and delicious every time."

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