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My review
Chocolate Zucchini Cake IV
JEANROSE
"A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting."
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Ingredients
1 h 15 m servings 274 calsOriginal recipe yields 16 servings (1 - 9x13 inch pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 274 calories; 10.8 g fat; 42.4 g carbohydrates; 4.1 g protein; 50 mg cholesterol; 378 mg sodium. Full nutrition
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Reviews
Read all reviews 3235 Ratings
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Most helpful positive review
9/15/2005
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 ...
Most helpful critical review
9/14/2003
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.
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9/15/2005
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 ...
6/6/2008
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...
9/14/2003
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.
8/9/2011
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 su...
9/1/2009
Good flavor, but dry. I doubled the zucchini and chocolate and added walnuts.
2/21/2011
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 wit...
7/19/2011
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 mois...
10/1/2009
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!!!