Rating: 4.5 stars
977 Ratings
  • 5 star values: 784
  • 4 star values: 145
  • 3 star values: 26
  • 2 star values: 10
  • 1 star values: 12

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.

Recipe Summary

cook:
50 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

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  • 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.

  • 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.

Nutrition Facts

269 calories; protein 3.4g; carbohydrates 27.2g; fat 17.5g; cholesterol 31mg; sodium 187.6mg. Full Nutrition
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