Community Pick
Chocolate Zucchini Cake
"Yummy!!"
photo by KT9791
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 3 eggs
- 2 cups white sugar
- 1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons cocoa
directions
- Mix dry ingredients together.
- Add liquid ingredients and mix well.
- Pour into a 9x13 inch pan.
- Bake 30-40 minutes at 350F.
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Reviews
-
This is a great, very easy chocolate cake. The zucchini makes it very moist. I tried it with a chocolate rum frosting, but the cake itself is so chocolately I'll try cream cheese frosting next time to balance it out. -
Delicious! I cut the sugar in half, used half whole wheat flour, 1/2 cup melted butter and 1/2 cup pear puree for the oil. Oh yeah, and used 1/2 cup cocoa. Definitely better the next morning. I would up the sugar if I was taking it somewhere to share with others, but this was a nice not too sweet version for snacking on at home. -
This is a very very good recipe. The modifications I did were 1/2 oil 1/2 applesauce, upped the cocoa to 10 Tablespoons and used half white flour/half white whole wheat flour. It also seemed like it got darker, moister, richer, and more tastier with each passing day! So by day 5, it was totally AWESOME!!! If making for a get together, I would advise making it a few days in advance for the most robust flavor. Enjoy -
Made this as a birthday cake with lemon cream cheese frosting. Delicious!!! Moist and very chocolatey. -
A nice, simple cake. The chocolate flavor is very mild. I added 2 extra tablespoons of cocoa.
see 27 more reviews
Tweaks
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I just made this substituting a ground flax seed and water mixture for the eggs in order to make it vegan. It came out absolutely delicious--moist, with a nice flavor but not too sweet. I topped it with a peanut butter chocolate frosting. GREAT recipe. Thanks for sharing! -
The first time, I made the recipe as is, and it's very tasty. The second time, I wanted to be able to serve small pieces of a very rich, intensely chocolate cake for a special dinner dessert, so I upped the chocolate content as per Heather U.'s suggestions. In addition to using double-intensity vanilla for greater vanilla flavor, I increased the cocoa from 6 to 12 tablespoons; used a cup of melted butter instead of oil or oil/applesauce; increased the sugar from 2 cups to 2.5 cups; added 1/4 cup milk, as well as 1 cup semi-sweet choc. chips, 1 cup chopped pecans, and 1 cup shredded, sweetened coconut. With all of those extra ingredients, I used a larger 10 x 15 inch pan. I also frosted this version, doubling the frosting recipe used in Mom's Chocolate Mayonnaise Cake (Recipe #75955) for a generous layer of tasty chocolate icing. Oh, my, such a cake: moist, rich, and so chocolatey. What a way to go. But keep the pieces small unless you don't mind passing out from the richness. Either way--prepared as written in the original recipe, or altered as described above, this cake is definitely one we'll repeat. We really enjoyed both versions and will definitely make again.
RECIPE SUBMITTED BY
Graybert
Canada
