Sue's Chocolate Zucchini Cake Recipe

4.5 24 23
Sue's Chocolate Zucchini Cake Recipe
Sue's Chocolate Zucchini Cake Recipe photo by Taste of Home
Publisher Photo

Sue's Chocolate Zucchini Cake Recipe

Read Reviews
4.5 24 23
Publisher Photo
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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 cup reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • FROSTING:
  • 1 can (5 ounces) evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed

Directions

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.

Test Kitchen Tips
  • Be wary when microwaving chocolate -- it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Originally published as Sue's Chocolate Zucchini Cake in Taste of Home June/July 2015

    • 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 cup reduced-fat plain yogurt
    • 1/4 cup canola oil
    • 2 teaspoons vanilla extract
    • 2 cups shredded zucchini
    • FROSTING:
    • 1 can (5 ounces) evaporated milk
    • 1 cup sugar
    • 1/4 teaspoon vanilla extract
    • 4 ounces unsweetened chocolate, chopped
    • 1/4 cup butter, cubed
    1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
    2. 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.
    3. 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.
    4. 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.

    Test Kitchen Tips
  • Be wary when microwaving chocolate -- it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Originally published as Sue's Chocolate Zucchini Cake in Taste of Home June/July 2015

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    Reviews forSue's Chocolate Zucchini Cake

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    MY REVIEW
    Dan User ID: 9280499 276268
    Reviewed Oct. 14, 2017

    "cake 5 stars - Frosting 1 Star...so overall I gave this a 3 Star. I kept reading over and over again on the 1 cup of sugar in the frosting (wanted to use powdered sugar-but the recipe called for sugar). Going only 45 seconds - it was smooth..my fault I did not taste it then or maybe I could have saved it from being grainy - I added the melted ing. and then ran it about 1 minute and was very disapointed on the grainy frosting. I wished I would have came in and read the reviews before I baked this - would have saved me some frustration."

    MY REVIEW
    askeiser User ID: 1493909 273029
    Reviewed Sep. 14, 2017

    "Exceptional Recipe. The best chocolate cake I've ever made. As is, yummy, moist and a hit with the whole family. Thank you!"

    MY REVIEW
    JuliesTurn User ID: 6023620 272987
    Reviewed Sep. 13, 2017

    "This recipe is BY FAR the most delicious chocolate cake of any kind that I have ever eaten!! I accidentally shredded closer to 3 cups zucchini so I added the additional and it turned out amazing. It was gone in a day and a half...need I say more."

    MY REVIEW
    MOTCook User ID: 7688063 272907
    Reviewed Sep. 11, 2017

    "This is an awesome cake. Very rich and moist. I used almond extract in both the cake and the frosting as well as substituting buttermilk for the yogurt. I made the frosting using my food processor and it was amazing!! I will definitely make this cake again!!!"

    MY REVIEW
    Sharon User ID: 9235753 271978
    Reviewed Aug. 19, 2017

    "Wonderful cake -- the cinnamon makes it special."

    MY REVIEW
    Feen User ID: 1925557 271665
    Reviewed Aug. 12, 2017

    "Liked this very much, especially the frosting, which I used on another cake. Did not find it grainy at all. I suggest making the frosting in the mixer, not in the blender. I tried both ways and while the mixer took just a little longer, it was much easier to clean and no frosting went to waste between the blender blades."

    MY REVIEW
    GrandmaGeeBee User ID: 9224847 269781
    Reviewed Jul. 21, 2017

    "This cake is awesome.. the trick to not having grainy icing is to mix the milk, sugar & vanilla for a good amount of time.. just let your mixer run (aside from stopping it to scrape down the sides) until the milk & sugar have thickened a little & sugar is no longer grainy.. then mix in the melted chocolate & butter. I squeezed as much moisture out of the zucchini as I could & chopped it (after grating it) to make it really small. The other thing I did to make it more nutritious was use a better oil, I used English walnut oil, but I like sweet almond & safflower oil too. The only thing I didn't like was the total of 3 cups of sugar in the recipe.. so I might try using a little less sugar in the cake next time.. otherwise I think it was a very easy cake recipe & it will be a regular thing with my family! Love it!!"

    MY REVIEW
    Spooker4 User ID: 7176354 267435
    Reviewed May. 29, 2017

    "For those saying the frosting was 'grainy'....my father owned a bakery and the sugar he used for frosting was different from the ordinary sugar we home cooks use. Of course, it was only available through bakery supply companies. Most grocery stores sell sugar labeled 'extra fine' which is what I always use for my cake frosting and I never have a grainy frosting as it always turns out smooth."

    MY REVIEW
    EAWard User ID: 2072215 256352
    Reviewed Nov. 3, 2016

    "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!!"

    MY REVIEW
    dylan's mama User ID: 4441033 255795
    Reviewed Oct. 23, 2016

    "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."

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