Chocolate Zucchini Cake
"Chocolate Zucchini Cake"
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
ingredients
- 4 eggs
- 2 1⁄4 cups sugar
- 2 teaspoons vanilla extract
- 3⁄4 cup butter, softened
- 3 cups all-purpose flour
- 1⁄2 cup baking cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 cup buttermilk
- 3 cups zucchini, coarsely shredded and unpeeled
- 1 cup walnuts, chopped
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FROSTING
- 1 cup butter, softened
- 2 lbs confectioners' sugar
- 1⁄2 cup baking cocoa
- 1 tablespoon vanilla extract
- 1⁄2 cup milk
directions
- In a large bowl, beat eggs until fluffy.
- Add sugar gradually, beating until mixture is thick and lemon-colored.
- Beat in vanilla and butter.
- Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
- Beat until smooth.
- Fold in zucchini and walnuts.
- Divide batter into four greased and floured 8 or 9-in. round pans.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
- Cool in pans 10 minutes; remove to wire wracks and cool completely.
- For frosting, beat all ingredients in a large bowl until creamy.
- Frost between layers and on sides and top of cake.
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Reviews
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I have tried different recipes and found that this one is the best! I took another recommendation and used a 9x13" pan using 1/2 cream cheese and 1/2 can of chocolate frosting and everyone really loved the cake. The only difference I made was using the remaining batter and putting it into a loaf pan which I froze to bring out at a later date for Choc. Zucchini loaf. Thanks for a great recipe! -
This was nice and moist, but I felt it wasn't chocolatey enough for a chocolate cake. I will probably add chocolate chips next time to give it a boost.<br/><br/>With this recipe, I made 24 cupcakes PLUS a standard loaf, which was nice. Cupcakes cooked for 20 minutes. Loaf longer, but I just kept checking at 10 min intervals until it was done. Maybe 45-50 min. -
This cake is awesome. I made it because I had so many zucchini to use up in my garden. I made mine without nuts and I made it into 3 cake layers. Rich, moist and decadent. I am going to try to replace half of the butter with applesauce the next time I make this cake. This would also be good with some chocolate peanut butter icing/frosting. Thanks for sharing this recipe. -
The zucchini are looking good so my GF picked up some to make this cake. It was really moist and we added pecans to ours. Great cake frosted with some Peanut Butter Frosting. We both agree we will have it again. Yum! -
This is the second time making this cake. It is moist and delicious!! My dad says it's the best cake he has ever eaten :) I frost it with a peanut butter frosting. I had a large zucchini that survived indoors by a cool wall, since I picked it last August! We live in Minnesota. You have to try this cake!
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Tweaks
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This cake is awesome. I made it because I had so many zucchini to use up in my garden. I made mine without nuts and I made it into 3 cake layers. Rich, moist and decadent. I am going to try to replace half of the butter with applesauce the next time I make this cake. This would also be good with some chocolate peanut butter icing/frosting. Thanks for sharing this recipe.
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I LOVE this cake! I made a few adjustments such as, I used 1 cup Splenda and 1 1/4 c sugar, I used 3/4 c canol oil instead of butter and 1 cup of chocolate chips instead of walnuts. For a frosting, I used 1/2 can of chocolate frosting beat with 1/2 pkg of cream cheese. I didn't have round pans so used two 9"x13" pans instead. I made it for a family dinner and baked and froze them three days ahead of time. On the day of the dinner I defrosted one and frosted it. It was absolutely fantastic. Rich and moist. The kids didn't have any idea there was zucchini in it, they just knew it was great and ate it up! Thank you for this wonderful recipe.
RECIPE SUBMITTED BY
opal Fitzgerald
Quinlan, Texas
I am a widow who loves to cook.
Collect cookbooks and craft books...Have quit a collection...Just can't pass one up a garage sale or a book sale...Have been retired (from bank) for 10 years and enjoying every minute of it...
