Recipe by H Sankey
"This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well."
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2 1/2 cups
unsweetened cocoa powder
distilled white vinegar
1 1/2 cups
This cake was irresitable right out of the oven!!! Couldn't keep my fork away.....very moist....I used milk choc chips, didn't need anything else....no whip cream or ice cream....plain with a large glass of milk....delish!!!
The consistency was mealey and way too dense. Not sure what I did wrong.
Good recipe as written. Made this yesterday, and even tho I lacked the choc chips and my measurements weren't spot-on, it came out great. Pressed and squeezed the moisture from my zucchini very well before using. Made it into two 8X8 pans so I could share it and the amount worked fine. Hubby and I had it with some Turkey Hill special chocolate flavor ice cream - Yum!
Exceptionally good zucchini cake. I used both green and yellow zucchini and put the chips on top. Very good.
Really good. I did increase the cocoa powder by 50%, used far less chocolate chips (a full cup was way too much for me, and next time I might use mini chocolate chips instead) and replaced both the oil and butter with unsweetened applesauce, and it turned out delicious and moist! Very satisfying for chocoholic health nuts like me. :) And a great way to sneak in a little extra veggie intake! I'm not sure why one reviewer squeezed the moisture out of his/her zucchini, because generally when you bake with zucchini the idea is that the vegetable provides some necessary moisture to the finished product so you DON'T want to press it...but I guess it depends on your moisture preference. I would recommend not squeezing your zucchini though, whether you're making this recipe or brownies or zucchini bread, but then again I love moist cakes/brownies/breads!
This was so good! The whole family loved it, and had no clue that there was any zucchini in it. We followed the directions exactly. It reminded us of Chili's Molten Cake. Perfectly done!! Will make again.
Followed the directions. But still mooshy even after soaking up all the moisture from the zucchini. My husband said it tasted like Mexican corn. It was to much chocolate. I won't be making this again. But thanks, it was a good experience.
Delicious, moist. Tried it in a bundt pan, but it didn't come out perfectly so will probably use 9x 13 next time. I used dried buttermilk instead of souring the milk and it worked well.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Chocolate Chip Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 153
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