Yummy Zucchini Chocolate Cake Recipe

5 58 51
Yummy Zucchini Chocolate Cake Recipe
Yummy Zucchini Chocolate Cake Recipe photo by Taste of Home
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Yummy Zucchini Chocolate Cake Recipe

Read Reviews
5 58 51
Publisher Photo
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 1% buttermilk
  • 2 cups shredded zucchini
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Directions

In a large mixing 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.
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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Zucchini Chocolate Cake in Light & Tasty April/May 2006, p66

Nutritional Facts

1 piece: 285 calories, 12g fat (3g saturated fat), 21mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 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 1% buttermilk
  • 2 cups shredded zucchini
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted
  1. In a large mixing 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Zucchini Chocolate Cake in Light & Tasty April/May 2006, p66

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Reviews forYummy Zucchini Chocolate Cake

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Wakeshia85 User ID: 8808967 249593
Reviewed Jun. 19, 2016

"This recipe is amazing! Made it for the family over the weekend and it was a big hit."

MY REVIEW
keverwann User ID: 1807985 249568
Reviewed Jun. 19, 2016

"Followed the instructions to a T. It has a nice crumb and rose nicely. It wasn't super moist, the chocolate flavor wasn't deep or pronounced, and the toppings didn't stick to the top (the crust was set by 20 minutes) or melt. Good vanilla ice cream made it better, but on its own it was very disappointing. I am really disappointed with the Taste of Home recipes that I have tried recently. Maybe my tastes have changed, but it seems like the TOH recipes I made 7 years ago were better."

MY REVIEW
milltownt User ID: 1064713 249454
Reviewed Jun. 15, 2016

"I recently made these as cup cakes for a bake sale. A lot of work but so lovely!"

MY REVIEW
yuehching User ID: 224401 223865
Reviewed Mar. 30, 2015

"Good recipe. A little bit too sweet for my taste but overall very delicious! Thanks for sharing."

MY REVIEW
Rabid_Monkey202 User ID: 5374101 220927
Reviewed Feb. 19, 2015

"Freaking amazing!!!! Not too sweet, but totally delicious, and dense, and chocolately, and...nomnomnom...I can't be bothered right now...I'm eating cake...nomnomnom"

MY REVIEW
annscot User ID: 6714751 155634
Reviewed Oct. 2, 2014

"easy to make , really enjoyed by all the Family, would take to a church potluck. I froze a few pieces for later, and they were fine."

MY REVIEW
SharronLynn User ID: 6846059 150152
Reviewed Sep. 30, 2014

"Great made as cupcakes, A hit with the granddaughters"

MY REVIEW
dzz1qy User ID: 6636475 150150
Reviewed Sep. 5, 2014

"very good!"

MY REVIEW
nostress User ID: 3011536 150149
Reviewed Aug. 6, 2014

"about how many pounds of zucchini equals to 2 cups shredded?? Thank you."

MY REVIEW
BluePlatypus User ID: 6150599 134393
Reviewed Jul. 28, 2014

"This is a great cake - not too sweet - really good chocolate flavor. I did not peel my zucchini, I used regular chocolate chips and omitted the pecans."

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