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Chocolate Zucchini Cake IV

Chocolate Zucchini Cake IV

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
JEANROSE

JEANROSE

A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
  2. In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Laurie
39

Laurie

9/15/2005

Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it !

kristinoelle
31

kristinoelle

6/6/2008

Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking!

REDTOOTSIEMOM
25

REDTOOTSIEMOM

9/15/2003

This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions.

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