Sue’s Chocolate Zucchini Cake
Total TimePrep: 20 min. Bake: 25 min. + cooling
- 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, room temperature
- 3/4 cup reduced-fat plain yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 can (5 ounces) evaporated milk
- 1 cup sugar
- 1/4 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
- 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.
Test Kitchen Tips
Nutrition Facts1 piece: 369 calories, 13g fat (6g saturated fat), 37mg cholesterol, 330mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 6g protein.
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Oct 15, 2019
Very moist recipe. I added 1/2 cup chocolate chips to the batter. Baked in a springform pan and added extra bake time. 20-25 minutes. I did not use the frosting recipe. This would also make excellent cupcakes! VFE.
Nov 26, 2018
Loved this cake, especially since it may have fewer calories than most chocolate cakes. I was skeptical about only a cup of oil, but it had plenty of moisture from the zucchini. I'll probably make it for Christmas since I'm in the mood for a dessert that's not so rich and overly sweet.
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.
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!
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.
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!!!
Aug 19, 2017
Wonderful cake -- the cinnamon makes it special.
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.
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!!
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.