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Yummy Zucchini Chocolate Cake

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    18 servings

Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 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 buttermilk
  • 2 cups shredded zucchini
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Directions

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray.
  • Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
  • Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.
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.
Nutrition Facts
1 piece: 285 calories, 12g fat (3g saturated fat), 21mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.
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