Chocolate Zucchini Cake IV Recipe
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Chocolate Zucchini Cake IV

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (12)

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup butter
  • 1/4 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1/4 cup milk

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 274 | Total Fat: 10.8g | Cholesterol: 55mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 15, 2005 by Laurie   view full review
Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 6, 2008 by kristinoelle   view full review
Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 15, 2003 by REDTOOTSIEMOM   view full review
This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 3, 2009 by LBofMN   view full review
Good flavor, but dry. I doubled the zucchini and chocolate and added walnuts.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 22, 2011 by Mother Ann Supporting Member (Click to learn more about Supporting Membership)  view full review
While this is good, it's not the best I've ever had. It didn't seem as moist as I was hoping...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 1, 2009 by mother and daughter team   view full review
my kids and I just love it. I used whole wheat flour and 2 eggs. I also made cream cheese...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 2, 2006 by Nénuphar   view full review
Did not rise as I thought it would.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 11, 2009 by CARENHEATHER   view full review
moist and delicious!
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 11, 2011 by BeckyVee   view full review
This was just what I was looking for-- a moist cake that wasn't fudgy. I increased the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 11, 2009 by SMellon46   view full review
This cake was flavorful, but very dry. I don't think it really needs that much flour.

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