Recipe by L. Dart
"This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
sifted all-purpose flour
unsweetened cocoa powder
2 1/2 cups
semisweet chocolate chips
I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.
Personally, I didn't find this to be enjoyable at all. It lacks flavor and is very dull.
Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans.
Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!
great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.
I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts, so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum, 1 cup powdered sugar, 1-2 TBSP milk to desired consistency.
Mmmm, this is great! I could hardly wait for it to finish baking before I had a piece. Love the chocolate chips and walnuts on the top. The only change I made was to substitute apple sauce for half of the butter and use a little less sugar. Love it! Great flavor and very moist.
tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family.
You think you'll see it, taste it, smell it, feel it -- BUT YOU WON'T!! The zucchini disappears - and a warm, moist, delicious chocolate cake is left! Amazing! I didn't have any cloves - loved it anyway! (used a LOT more chips and substituted pecans for walnuts).
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Zucchini Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 122
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
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.