Chocolate Zucchini Cake I Recipe -
Chocolate Zucchini Cake I Recipe

Chocolate Zucchini Cake I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings


  1. Cream together butter or margarine, vegetable oil and sugar.
  2. Add eggs, sour milk, and vanilla. Blend well.
  3. In a separate bowl, sift dry ingredients together.
  4. Blend dry ingredients into the butter mixture.
  5. Add grated zucchini, and mix well.
  6. Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
  7. Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2005

I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.

Most Helpful Critical Review
Aug 17, 2011

Personally, I didn't find this to be enjoyable at all. It lacks flavor and is very dull.

Jan 01, 2005

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!!

Sep 05, 2005

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.

Nov 07, 2007

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.

Sep 28, 2004

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.

Sep 02, 2005

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.

Sep 09, 2005

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).


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 188 mg
  • 8%

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

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