Rating: 4.38 stars
42 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
16
Yield:
1 - 9x13 inch pan
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Ingredients

16
Original recipe yields 16 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 pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.

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  • 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.

  • 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.

Nutrition Facts

274 calories; protein 4.1g; carbohydrates 42.4g; fat 10.8g; cholesterol 50.4mg; sodium 377.6mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
09/16/2005
Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it ! Read More
(47)

Most helpful critical review

Rating: 3 stars
09/15/2003
This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions. Read More
(27)
42 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/16/2005
Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it ! Read More
(47)
Rating: 5 stars
06/06/2008
Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you can subsitute a cup of the white sugar with icing sugar (can be done with most recipes) and it really gives it that "melt in your mouth" taste. I love this recipe and it goes really well with cream cheese icing OR with a dollop of whipping cream / cool-whip on top. I'm using this recipe to make cup-cakes for my child's 1st birthday next week. At least she will get a bit of veggies in the sweet too! Happy Baking! Read More
(32)
Rating: 3 stars
09/15/2003
This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions. Read More
(27)
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Rating: 5 stars
08/11/2011
This was just what I was looking for-- a moist cake that wasn't fudgy. I increased the vegetable oil to 1/2 c. and baked this in a Bundt pan. I let it cool and gave it a dusting with powdered sugar and now it's just right for ice cream or whipped cream. Great summer cake! Read More
(11)
Rating: 4 stars
09/03/2009
Good flavor but dry. I doubled the zucchini and chocolate and added walnuts. Read More
(10)
Rating: 4 stars
02/22/2011
While this is good it's not the best I've ever had. It didn't seem as moist as I was hoping for it has more of a very thick brownie consistency to it. The amount of chocolate is good and with zucchini in it I can tell myself it's good for me too! I topped it with Perfect Cream Cheese Icing by Crystal R. and that put it at a 5-star rating! Definitely worth making and I will make it again maybe just adding a tad more oil to the mixture or maybe a little more milk. Read More
(9)
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Rating: 5 stars
09/11/2009
moist and delicious! Read More
(7)
Rating: 4 stars
10/01/2009
my kids and I just love it. I used whole wheat flour and 2 eggs. I also made cream cheese frosting for the cake. It made it just as good as carrot cake!!! Read More
(6)
Rating: 5 stars
07/19/2011
I added a pinch of cardamon and substituted the vegetable oil for coconut oil as I was out of the former. I like that this recipe takes 2 or more cups of zucchini. This is such a tender and moist cake. Love the photo submitted. The next time I'll add some semi-sweet chocolate chips for added chocolate flavor. This recipe rocks big time!!!!! Read More
(6)