Chocolate Zucchini Cake III

Chocolate Zucchini Cake III

449

"This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing."
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Ingredients

1 h 5 m servings 269 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Reviews

449
  1. 553 Ratings

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Most helpful positive review

Excellent moist cake . I replaced one half of the oil with applesauce (three quarter cup applesauce three quarter cup oil and instead of just folding in lightly packed shredded zucchini I fol...

Most helpful critical review

This cake was extremely moist; however, it had a somewhat bitter flavor. Too much cocoa powder? I will try it again and use 2/3 cup rather than 3/4 cup cocoa.

Excellent moist cake . I replaced one half of the oil with applesauce (three quarter cup applesauce three quarter cup oil and instead of just folding in lightly packed shredded zucchini I fol...

Very moist and yummy cake! Only used 1 cup of oil-- that was plenty. Substituted chocolate chips for the nuts. Baked in a bundt pan at 350 degrees for 50-55 minutes and dusted with confection...

Fantastic fudgey, moist cake. I love it for two reasons -- it's versatile and easy, it even works in a high-altitude area, like Denver where I live. I use white whole wheat flour (King Arthur an...

Just an update on my review from last year. The cake is still excellent and everyone still loves it, but I wanted to let you know that it is also now a blue ribbon winner! I entered it in the ...

I made this cake for my friend's birthday party and I copied some of the changes that the other members suggested. I cut the oil to 3/4 cup and added 3/4 cup of apple sauce. And instead of usin...

My organic farmer brought me an impressively large zucchini this week. Yikes. This recipe was exactly what I needed. Quick, easy, used lots of the green stuff, and tasted GREAT. I used a bun...

Great Cake! and Easy to make too! Great in bundt pan rather than 9x13 cake plan. No icing required.

I made these into cupcakes (comes out to about 24--remember to shorten the cooking time though) and they were super good! Only one person could tell there was zucchini in it (that's only becaus...

This cake was extremely moist; however, it had a somewhat bitter flavor. Too much cocoa powder? I will try it again and use 2/3 cup rather than 3/4 cup cocoa.