"A great Cake for all that Zucchini at the end of the season, and the kids love it too!" — Sandi
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2 1/2 cups
1 3/4 cups
unsweetened cocoa powder
semisweet chocolate chips
zucchini, finely diced
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!
This was just ok for me.
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.
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!!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Zucchini Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 101
This moist chocolate cake makes great use of your extra zucchini.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.