A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
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 MoreThis 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 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 !
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!
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.
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!
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.
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!!!!!
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!!!
This cake was flavorful, but very dry. I don't think it really needs that much flour.
Overall the taste is good, but I'm VERY glad I decided to check the cake after 50 minutes. I wish I'd checked it at 40. After 50 minutes it was completely done and even a little dry. If I make this again, I will definitely decrease the baking time.
This is the lightest, yet moist and richest tasting chocolate cake--the perfect way to hide zucchini. Everyone at work raved about this one, which I pairedd with "Mom's Buttercream" frosting (also available on Allrecipes. I only changed it by adding slightly more zucchini (2-1/2 to 3 cups), in order to use up what zucchini I had. It may have contributed to the moistness and did not detract in any way from the flavor. Also, with the buttercream frosting (incredibly light and delicious), I added cocoa powder (3 Tbsp) to give it a hint of chocolatey flavor. This is HEAVENLY, and a nice way to get in your vegetables!
To cut the fat but retain moisture, I cut the butter down to half a stick, added half cup of applesauce and an extra half cup of zuke. I also added a cup of nestle semi sweet choc chips-half in the batter and half sprinkled on top before baking. I intend to try it with peanut butter chips. Family loved it. I cooked it in two loaf pans and was careful to not overcook. I poured a glaze of vanilla, powdered sugar, and little milk on one of them. This doesn't need icing, little powdered sugar for decoration when serving is all.
Just made this tonight. I served it warm from oven with vanilla ice-cream it was amazing, fluffy and moist. Clean plates all round.
Great recipe. I added 1/4 c of chopped walnuts and 2/3c of semi sweet chips. Instead of vegetable oil I used chia seeds. Made into cupcakes and cooked for 20minutes. I live at 6200 feet so I reduced baking powder and soda by 10%. I will definitely make this again :) For anyone counting carbs this recipe in roughly 20 carbs a cupcake. Makes 2 dozen.
Moist and delicious, I didn't exactly measure the zucchini, I put in more than two cups. I also added chocolate chips and dusted the top with icing sugar.
I made this recipe when I lost my cook book. It was PERFECT! I added 1/4 tsp. Ground cloves, 1/4 tsp. Allspice' and 1/2 tsp nutmeg. I like to have a little more spice to my cake. I used a whipped cream cheese frosting to top off my healthish dessert. ( 1-8oz pkg. of Greek cream cheese whipped, 1tsp vanilla, and 2cups of real whipped cream or whipped topping folded into the whipped cream cheese) Delicious!!
I made this recipe last night and brought it into work this morning along with a pan of the Chocolate zucchini cake III recipe as I was trying to figure out which recipe would be better (it was my first time making both and I figured by the third and fourth version, they had to have gotten them just about right). I topped both with a homemade cream cheese icing. This one had relatively good reviews from co-workers but was the least favourite of the two with a few comments that it was too dry. I had even added an extra half cup of zucchini and an extra 1/4 cup of oil and it didn't seem to help. It was good but I think I'll stick with Chocolate Zucchini Cake III!
Came out great and had awesome flavor my entire family loved it I topped it with cream cheese frosting. Super yum!
My family,and in-laws loved it, i thought it could have been a bit moister.But i think i know what i did wrong there,i didnt compensate for the elevation,plus i like adding a bit more fluid,when im using cocoa powder.The taste was there.
I did not like this recipe at all. I followed the recipe and found it tasted like baking soda in the end :( will not be making this one again....
These were so good! I did make some changes to make them healthier - subbed the butter for equal amount of fat free plain greek yogurt and used white whole wheat flour. I used half the batter to make cupcakes which I baked for 20 mins, and the rest in a 8x8 pan for cake and baked about 35 minutes. came out very rich and chocolatey, and I topped with an avocado chocolate frosting also from this site. With my healthy substitutions, these are definitely healthy enough for breakfast muffins ;-) thanks for the recipe!
This recipe has just the right amount of chocolate. One would never know there was zucchini in it. Mine turned out a bit drier than I would like, but I had to bake it a bit longer to get it done in the center since I used a bundt pan. I may have just baked it 5 minutes too long. Overall, great cake.
I have yet to taste this cake because I just took it out of the oven. I followed the recipe exactly. I have a gas oven that tends to cook things slightly faster than allotted recipe times so I set my timer for 50 minutes. I am disappointed to say that when I opened the oven door when the timer went off I saw the entire cake had sunk in. It looks like I took it out of the oven too early & it sank in. It is completely done as I tested it with a toothpick. I hope it will taste better than it looks.
This cake came out so well! The only change that I made was to add 2 Tbs. of Espresso powder. The coffee flavor enhances the richness of the chocolate. I frosted it with a dark chocolate espresso ganache- Decadent!
Great recipe. Not as dense as zucchini cake usually is. Loved the tender texture. I added 1 tablespoon of expresso powder to add to the strong chocolate flavor.
This is great recipe. I made it several times. I substitute butter and oil for coconut oil and only use 1 cup of sugar.
