Chocolate Zucchini Cake IV Recipe -
Chocolate Zucchini Cake IV Recipe
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Chocolate Zucchini Cake IV

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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 !

Most Helpful Critical Review
Sep 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.


31 Ratings

Jun 06, 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!

Aug 11, 2011

This was just what I was looking for-- a moist cake that wasn't fudgy. I increased the vegetable oil to 1/2 c. and baked this in a Bundt pan. I let it cool and gave it a dusting with powdered sugar and now it's just right for ice cream or whipped cream. Great summer cake!

Feb 22, 2011

While this is good, it's not the best I've ever had. It didn't seem as moist as I was hoping for, it has more of a very thick brownie consistency to it. The amount of chocolate is good and with zucchini in it I can tell myself it's good for me, too! I topped it with Perfect Cream Cheese Icing by Crystal R. and that put it at a 5-star rating! Definitely worth making and I will make it again, maybe just adding a tad more oil to the mixture, or maybe a little more milk.

Sep 03, 2009

Good flavor, but dry. I doubled the zucchini and chocolate and added walnuts.

Sep 11, 2009

moist and delicious!

Jul 19, 2011

I added a pinch of cardamon and substituted the vegetable oil for coconut oil as I was out of the former. I like that this recipe takes 2 or more cups of zucchini. This is such a tender and moist cake. Love the photo submitted. The next time I'll add some semi-sweet chocolate chips for added chocolate flavor. This recipe rocks, big time!!!!!


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 378 mg
  • 15%

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

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