-
-
My review
Chocolate Zucchini Cake III
Sandy
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 269 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- 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
Per Serving: 269 calories; 17.5 g fat; 27.2 g carbohydrates; 3.4 g protein; 31 mg cholesterol; 188 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 648783 Ratings
-
-
-
-
-
Most helpful positive review
8/24/2005
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
8/11/2003
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.
Most helpful
Most positive
Least positive
Newest
8/24/2005
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...
7/28/2006
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...
9/13/2005
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...
9/12/2002
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 ...
7/15/2007
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...
9/13/2001
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...
4/24/2006
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...
8/11/2003
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.