STREAMING NOW: Jamie's Super Food

Chocolate Zucchini Bread (Cake)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy!”
1hr 25mins
1 cake or 2 loaves

Ingredients Nutrition


  1. Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
  2. Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
  3. Add remaining flour to egg mixture, mixing just to blend.
  4. Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
  5. Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
  6. Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
  7. Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a