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Chocolate Zucchini Cake II

Chocolate Zucchini Cake II

Name: Chocolate Zucchini Cake II
Yield: 1 9x13-inch cake
Ingredients: ½ cup butter, softened; ½ cup vegetable oil; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; 1 ¾ cups white sugar; 2 eggs; ½ cup sour milk; ¼ cup unsweetened cocoa powder; 1 cup semisweet chocolate chips; 2 cups zucchini, finely diced

Rating: 4.58 stars

119 Ratings
99 Reviews
18 Photos

A great cake for all that zucchini at the end of the season, and the kids love it too!

By Sandi

Recipe Summary

Servings:

Yield:

1 9x13-inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.

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Step 2

Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
Step 3

Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
Step 4

Pour into a 9x13 inch pan and sprinkle top with chocolate chips. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Per Serving:

224.1 calories; 2.7 g protein; 30.1 g carbohydrates; 25.9 mg cholesterol; 93.1 mg sodium. Full Nutrition

Reviews (99)

Most helpful positive review

iheartmochi

06/07/2008

I loved this recipe! We could NOT stop eating it. I read all the reviews before making it and ran with a lot of the other reviews ideas. I used whole wheat flour instead of regular. 1/2 cup white sugar the rest brown. egg whites instead of eggs 1/2 cup oil & the rest applesauce 1 cup mini chocolate chips dusted in cocoa powder double the cocoa powder and used dark instead of regular. added 1 cup low fat sour cream a little bit more than 2 cups zucchini and omitted the cinnamon. I made 1 loaf 6 muffins and 1 square pan the kids kept asking for more "cupcakes" and were just going for them I froze the loaf and take slices out they are the best! The mini chocolate chips are perfect not too chocolatey so good I love this recipe! Read More

Helpful

(88)

Most helpful critical review

melissaroth

08/11/2010

This was just ok for me. Read More

Helpful

(3)

119 Ratings

5 star values: 84
4 star values: 25
3 star values: 7
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

iheartmochi

06/07/2008

Helpful

(88)

dpnw

12/27/2008

This was absolutely delicious. You could see the zucchini but it didn't bother us. I didn't know what sour milk was so in case someone else is wondering too you just mix 1/2 tablespoon lemon juice or vinegar with enough milk to make the 1/2 cup and let it sit for 5 min. Read More

Helpful

(79)

anniepie

07/17/2007

My mom has been making this one for years. Same recipe with the addition of 1/2 tsp ground cloves and grated zucchini instead of diced. I stopped by her house the other day and she was baking 7 (yes 7!) of these to put in the freezer. They freeze great. You can dress it up a little by sprinkling on some powdered sugar after thawing. A definite winner! Read More

Helpful

(41)

CHARITYBOO

02/15/2012

Excellent recipe-very moist. It only took about 30 minutes for the cake to bake to completion so I think 45 minutes is a little too long (it could have been my oven). I also made a powdered sugar glaze with a little cinnamon in it to drizzle on top. Thanks!! Read More

Helpful

(26)

Lori

09/28/2003

My mom used to make a wonderful chocolate zucchini cake when I was a kid. Unfortunately she lost the recipe. I believe I just found it here! Absolutely delicious!! Brings back memories! Read More

Helpful

(20)

SPACEGRL

10/14/2003

Delicious a nice moist chocolatey cake. I grate my zucchini instead of chopping it and I also put half the choclate chips into the batter because I like the extra texture in the cake. If you have picky eaters noone needs to know there's zucchini in this cake. Read More

Helpful

(16)

cookin' for cash

08/28/2012

Very good with a few changes. First off I knew 1/4 cup cocoa would not be chocolatey enough so I upped it to 1/2 cup (I would use a couple of tablespoons more next time.) I added the chocolate chips to the flour mixture shredded the zucchini used a little less sugar used unsweetened applesauce for the oil and baked it for about 45 minutes in a bundt pan. Very moist! I didn't care for the cinnamon in here so will leave it out next time! Read More

Helpful

(14)

MCCOMELI

10/22/2006

Great recipe my grandmother used to make this and it is a great way to used up all of that extra zucchuni. I doubled the cocoa next time I think I will add even more to make it extra chocolatey. I also cook it in a bundt pan which makes it look really nice. Silicone bakewear. It makes it almost crunchy on the edge and fudgy on the inside. I didn't give it a five because I altered the recipe. Read More

Helpful

(13)

Robin Beaver

08/03/2010

Oh my goodness this is heavenly. I have an abundance of zucchini in my garden so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. Went out on a limb and reduced the sugar in this cake by 1/2 cup and I completely replaced the vegetable oil with applesauce -- all with fantastic results. I used sour cream in lieu of sour milk. Added 1/2 cup chocolate chips to the batter and sprinkled about 3/4 cup on top. (Definitely squeeze the water out of your zucchini as other reviewers have said.) Give this a try! Read More

Helpful

(12)

melissaroth

08/11/2010

This was just ok for me. Read More

Helpful

(3)

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Nutritional Information

Chocolate Zucchini Cake II

Servings Per Recipe: 24
Calories: 224.1

% Daily Value *

protein: 5 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 17 %

saturated fat: 23 %

cholesterol: 9 %

vitamin a iu: 3 %

niacin equivalents: 11 %

vitamin b6: 3 %

vitamin c: 3 %

folate: 8 %

calcium: 2 %

iron: 6 %

magnesium: 7 %

potassium: 3 %

sodium: 4 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat 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 II

1 of 99

All Reviews

iheartmochi

06/07/2008

Helpful

(88)

dpnw

12/27/2008

Helpful

(79)

anniepie

07/17/2007

Helpful

(41)

CHARITYBOO

02/15/2012

Helpful

(26)

Lori

09/28/2003

My mom used to make a wonderful chocolate zucchini cake when I was a kid. Unfortunately she lost the recipe. I believe I just found it here! Absolutely delicious!! Brings back memories!

Helpful

(20)

SPACEGRL