Chocolate Zucchini Cake III

399 Reviews 30 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Sandy
Recipe by  Sandy

“This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

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Reviews (399)

Rate This Recipe
ALLIEA
402

ALLIEA

Excellent moist cake . I replaced one half of the oil with applesauce (three quarter cup applesauce three quarter cup oil and instead of just folding in lightly packed shredded zucchini I folded it in then muxed it at medium speed with my mixmaster for one to two minutes to make the batter. Then I replaced the walnuts with chocolate chips since I do not care for walnuts. Very good when frosted with the Zucchini brownie icing recipe on this site.

TRindell
316

TRindell

Very moist and yummy cake! Only used 1 cup of oil-- that was plenty. Substituted chocolate chips for the nuts. Baked in a bundt pan at 350 degrees for 50-55 minutes and dusted with confectioners sugar. Superb!!

Islander
311

Islander

Fantastic fudgey, moist cake. I love it for two reasons -- it's versatile and easy, it even works in a high-altitude area, like Denver where I live. I use white whole wheat flour (King Arthur and Wheat Montana sell a white spring kernel variety, which is lighter and sweeter than regular whole wheat, but just as nutritious), and it still tastes like regular chocolate cake. Also, I can trim the fat without it tasting low-fat.I replace 1/2 cup to 1 cup of the oil with applesauce or mashed pear (use a small hole grater on an apple if you don't have any applesauce). I've made this recipe three times now, and when I'm not being health-conscious, I love it with chocolate glaze. I make a quick one with cocoa powder (mix 2 TBS oil, 2 TBS melted butter, 2TBS Karo syrup, 2 tsp vanilla, 6 TBS cocoa powder, 1.5 cups powdered sugar and 1/2 cup milk or more depending on your desired consistency).

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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