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Chocolate Zucchini Cake I

Chocolate Zucchini Cake I

Name: Chocolate Zucchini Cake I
Yield: 1 - 9 x 13 inch cake
Ingredients: ½ cup butter; ½ cup vegetable oil; 1 ¾ cups white sugar; 2 eggs; ½ cup sour milk; 1 teaspoon vanilla extract; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon salt; 4 tablespoons unsweetened cocoa powder; 2 ½ cups grated zucchini; ¼ cup ground walnuts; ¼ cup semisweet chocolate chips

Rating: 4.62 stars

149 Ratings
121 Reviews
8 Photos

This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes.

By L. Dart

Gallery

Recipe Summary

Servings:

Yield:

1 - 9 x 13 inch cake

Nutrition Info

Directions

Step 1

Cream together butter or margarine, vegetable oil and sugar.

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Step 2

Add eggs, sour milk, and vanilla. Blend well.
Step 3

In a separate bowl, sift dry ingredients together.
Step 4

Blend dry ingredients into the butter mixture.
Step 5

Add grated zucchini, and mix well.
Step 6

Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
Step 7

Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.

Nutrition Facts

Per Serving:

260 calories; protein 3.1g; carbohydrates 33.3g; fat 13.6g; cholesterol 34.5mg; sodium 188.3mg. Full Nutrition

Reviews (121)

Most helpful positive review

CABERNET99

08/21/2005

I substituted SOUR CREAM for the SOUR MILK (same amount)... came out fantastic. Read More

Helpful

(82)

Most helpful critical review

RaspberryChocolate

08/17/2011

Personally I didn't find this to be enjoyable at all. It lacks flavor and is very dull. Read More

Helpful

(3)

149 Ratings

5 star values: 111
4 star values: 25
3 star values: 10
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CABERNET99

08/20/2005

I substituted SOUR CREAM for the SOUR MILK (same amount)... came out fantastic. Read More

Helpful

(82)

ABIGAILG816

01/01/2005

Great recipe!! Skipped out on the nuts used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!! Read More

Helpful

(80)

LISA4SURE

09/05/2005

great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right. Read More

Helpful

(55)

Karen

11/07/2007

I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum 1 cup powdered sugar 1-2 TBSP milk to desired consistency. Read More

Helpful

(29)

Michelle Ramey

09/28/2004

Mmmm this is great! I could hardly wait for it to finish baking before I had a piece. Love the chocolate chips and walnuts on the top. The only change I made was to substitute apple sauce for half of the butter and use a little less sugar. Love it! Great flavor and very moist. Read More

Helpful

(23)

serena

09/02/2005

tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family. Read More

Helpful

(17)

TLRINEY

09/09/2005

You think you'll see it taste it smell it feel it -- BUT YOU WON'T!! The zucchini disappears - and a warm moist delicious chocolate cake is left! Amazing! I didn't have any cloves - loved it anyway! (used a LOT more chips and substituted pecans for walnuts). Read More

Helpful

(16)

banslug

07/19/2007

This is one of the BEST chocolate cakes that I've tasted! It's moist chocolately and just plain YUMMY! Everybody even the KIDS love this cake! Read More

Helpful

(11)

JennyS

08/12/2012

My family adored this cake. I didn't have chocolate chips nuts or cloves in the house so I frosted with my own cream cheese frosting. Teenage sons couldn't believe there was vegetables in it. It is a heavier bread-like cake but that is what I love. The cinnamon adds a great touch I also baked at 350 which is what I bake all my cakes at. Excellent!! Read More

Helpful

(9)

RaspberryChocolate

08/17/2011

Personally I didn't find this to be enjoyable at all. It lacks flavor and is very dull. Read More

Helpful

(3)

More Reviews

Back to Chocolate Zucchini Cake I

All Reviews for Chocolate Zucchini Cake I

- of Reviews

Chocolate Zucchini Cake I

Servings Per Recipe: 18
Calories: 260.4

% Daily Value *

protein: 6 %

carbohydrates: 11 %

dietary fiber: 5 %

sugars:

fat: 21 %

saturated fat: 24 %

cholesterol: 12 %

vitamin a iu: 4 %

niacin equivalents: 12 %

vitamin b6: 4 %

vitamin c: 5 %

folate: 9 %

calcium: 2 %

iron: 6 %

magnesium: 6 %

potassium: 3 %

sodium: 8 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chocolate Zucchini Cake I

1 of 121

All Reviews

CABERNET99

08/20/2005

I substituted SOUR CREAM for the SOUR MILK (same amount)... came out fantastic.

Helpful

(82)

ABIGAILG816

01/01/2005

Helpful

(80)

LISA4SURE

09/05/2005

Helpful

(55)

Karen

11/07/2007

Helpful

(29)

Michelle Ramey

09/28/2004

Helpful

(23)

serena

09/02/2005

tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family.

Helpful

(17)

TLRINEY