Chocolate Zucchini Cake II Recipe

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Most Helpful Positive Review

Jun 07, 2008

I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe!

—iheartmochi

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Most Helpful Critical Review

Aug 11, 2010

This was just ok for me.

—melissaroth

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64 Ratings

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Dec 27, 2008

This was absolutely delicious. You could see the zucchini, but it didn't bother us. I didn't know what sour milk was, so in case someone else is wondering too, you just mix 1/2 tablespoon lemon juice or vinegar with enough milk to make the 1/2 cup and let it sit for 5 min.

—dpnw

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Feb 15, 2012

Excellent recipe-very moist. It only took about 30 minutes for the cake to bake to completion, so I think 45 minutes is a little too long (it could have been my oven). I also made a powdered sugar glaze with a little cinnamon in it to drizzle on top. Thanks!!

—CHARITYBOO

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Jul 17, 2007

My mom has been making this one for years. Same recipe with the addition of 1/2 tsp ground cloves, and grated zucchini instead of diced. I stopped by her house the other day and she was baking 7 (yes, 7!) of these to put in the freezer. They freeze great. You can dress it up a little by sprinkling on some powdered sugar after thawing. A definite winner!

—anniepie

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Sep 28, 2003

My mom used to make a wonderful chocolate zucchini cake when I was a kid. Unfortunately, she lost the recipe. I believe I just found it here! Absolutely delicious!! Brings back memories!

—Lori

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Oct 14, 2003

Delicious, a nice, moist, chocolatey cake. I grate my zucchini instead of chopping it and I also put half the choclate chips into the batter because I like the extra texture in the cake. If you have picky eaters, noone needs to know there's zucchini in this cake.

—SPACEGRL

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Oct 22, 2006

Great recipe my grandmother used to make this and it is a great way to used up all of that extra zucchuni. I doubled the cocoa next time I think I will add even more to make it extra chocolatey. I also cook it in a bundt pan which makes it look really nice. Silicone bakewear. It makes it almost crunchy on the edge and fudgy on the inside. I didn't give it a five because I altered the recipe.

—MCCOMELI

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Nutrition

Calories
224 kcal
11%

Carbohydrates
30.1 g
10%

Cholesterol
28 mg
9%

Fat
11.2 g
17%

Fiber
1.2 g
5%

Protein
2.7 g
5%

Sodium
93 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Zucchini Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 224
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 4.5g 23 %
Cholesterol 28mg 9 %
Sodium 93mg 4 %
Potassium 95mg 3 %
Total Carbohydrates 30.1g 10 %
Dietary Fiber 1.2g 5 %
Protein 2.7g 5 %
Sugars 18.9g
Vitamin A 3 %
Vitamin C 3 %
Calcium 2 %
Iron 11 %
Thiamin 12 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 7 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.