Best 20 Zucchini Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our tantalizing Zucchini Chocolate Cake, a culinary masterpiece that harmoniously blends the rich decadence of chocolate with the subtle sweetness of zucchini. This moist and tender cake offers a delightful textural contrast, with a velvety crumb and a crisp, crackly crust. Each bite unveils a symphony of flavors, from the deep, bittersweet notes of chocolate to the subtle vegetal sweetness of zucchini, perfectly complemented by a creamy chocolate ganache frosting.

In this comprehensive guide, we present a collection of irresistible Zucchini Chocolate Cake recipes, each offering a unique twist on this classic dessert. From the classic Zucchini Chocolate Cake with its simple yet divine flavor profile to the decadent Double Chocolate Zucchini Cake with its extra dose of chocolate indulgence, these recipes cater to every palate.

For those seeking a healthier alternative, our Zucchini Chocolate Cake with Greek Yogurt and Honey offers a guilt-free indulgence, while the Gluten-Free Zucchini Chocolate Cake caters to those with dietary restrictions. And for those who love a little spice, the Zucchini Chocolate Cake with Chili and Cinnamon adds a touch of warmth and intrigue to this beloved dessert.

No matter your preference, our Zucchini Chocolate Cake recipes are sure to satisfy your sweet tooth and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transform zucchini and chocolate into an extraordinary dessert experience.

Here are our top 20 tried and tested recipes!

SUE'S CHOCOLATE ZUCCHINI CAKE



Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit     Dessert     Cake     Chocolate     Nut     Vegetable     Bake     Walnut     Zucchini     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-16

Number Of Ingredients 13

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

ZUCCHINI CHOCOLATE CHIP CAKE



Zucchini Chocolate Chip Cake image

This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.

Provided by H Sankey

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup milk
1 teaspoon distilled white vinegar
½ cup butter, softened
1 ½ cups white sugar
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
  • Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 42 g, Cholesterol 39.1 mg, Fat 17 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 150.1 mg, Sugar 25.3 g

ZUCCHINI CHOCOLATE CAKE



Zucchini Chocolate Cake image

Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!

Provided by Charlotte J

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or 1/2 cup sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini, grated
3/4 cup chocolate chips
1/2 cup walnuts

Steps:

  • Cream butter then add oil and sugar; mix.
  • Add next 8 ingredients; mix well.
  • Fold in the chips and nuts by hand.
  • Put in a greased and floured 9 x 13 pan.
  • Bake at 325° for 1 hour or until done.

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING



Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting image

Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
  • Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
  • Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

1 cup butter, softened
1/2 cup vegetable oil
1-1/2 cups sugar
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups shredded zucchini
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips

Steps:

  • In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.

Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

MOIST CHOCOLATE ZUCCHINI CAKE



Moist Chocolate Zucchini Cake image

Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.

Provided by Erica Vasta

Categories     Dessert

Time 1h

Yield 1 9x13 inch cake

Number Of Ingredients 12

1 cup oil
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla
2 cups grated unpeeled zucchini
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
chocolate chips

Steps:

  • Preheat oven to 350F.
  • Mix first 5 ingredients together.
  • Mix next 6 ingredients in another bowl.
  • Combine.
  • Spread in a 9x13 inch pan.
  • Sprinkle with chocolate chips.
  • Bake for 45- 50 minutes.

BUTTERMILK CHOCOLATE ZUCCHINI CAKE



Buttermilk Chocolate Zucchini Cake image

I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons baking cocoa
3 cups grated zucchini (about 3 medium), drained
1/2 to 1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

Nutrition Facts :

CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE



Chocolate Sour Cream Zucchini Cake with Chocolate Glaze image

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Provided by Ken Haedrich

Categories     Dessert     Cake     Chocolate     Zucchini     Summer     Small Plates     Kid-Friendly     Birthday

Yield 16 servings

Number Of Ingredients 14

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Steps:

  • Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
  • Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
  • Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
  • Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
  • Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
  • Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
  • When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

CHOCOLATE-ZUCCHINI CAKE



Chocolate-Zucchini Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
  • Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
  • Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
  • Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

CHOCOLATE ZUCCHINI SHEET CAKE



Chocolate Zucchini Sheet Cake image

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
1 cup vegetable oil
3 large eggs
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 cups shredded fresh zucchini
1 tablespoon vanilla extract
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
6 tablespoons evaporated milk
1 pound (4 cups) confectioners' sugar
1 tablespoon vanilla extract

Steps:

  • In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Nutrition Facts : Calories 395 calories, Fat 17g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI CHOCOLATE ORANGE CAKE



Zucchini Chocolate Orange Cake image

Very moist and different.

Provided by AHUSIOW

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 12

Number Of Ingredients 17

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
½ cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 ¼ cups confectioners' sugar
¼ cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.
  • Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.
  • To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 71.8 g, Cholesterol 77.8 mg, Fat 20.1 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 8.7 g, Sodium 561 mg, Sugar 47.6 g

ZUCCHINI CHIP CHOCOLATE CAKE



Zucchini Chip Chocolate Cake image

This moist, chocolatey cake makes good use of summer's bounty of zucchini. Serve it alone or with fresh berries. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1-3/4 cups sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 cup 2% milk
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup semisweet chocolate chips
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 341 calories, Fat 17g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 248mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE



Peanut Butter Chocolate Chip Zucchini Cake image

Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 12

1/3 cup creamy peanut butter
1/4 cup butter, softened
1 cup packed brown sugar
1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup shredded zucchini
1/4 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE



Zucchini Chocolate Cake with Orange Glaze image

This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. -Barbara Worrel, Granbury, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange zest
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts :

YUMMY ZUCCHINI CHOCOLATE CAKE



Yummy Zucchini Chocolate Cake image

As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

1-3/4 cups sugar
1/2 cup canola oil
2 large eggs, room temperature
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE SPICE ZUCCHINI CAKE



Chocolate Spice Zucchini Cake image

Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.

Provided by Iron Bloomers

Categories     Dessert

Time 1h15m

Yield 1 ten inch tube cake, 12 serving(s)

Number Of Ingredients 15

1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
3/4 cup oil
2 eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

  • Grease and flour a 10-inch fluted tube pan.
  • Preheat oven to 350°.
  • Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
  • In large bowl beat oil and brown sugar till well combined.
  • Add eggs and vanilla, blending well.
  • Stir in zucchini.
  • Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
  • Pour into prepared pan.
  • Bake 350° 45-50 minutes till it tests done.
  • Cool 15 minutes, then turn out and finish cooling on wire rack.
  • Serve plain or topped with Cool whip/or whipped cream.

ZUCCHINI CHOCOLATE CAKE



Zucchini Chocolate Cake image

Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.-Leon Kingsley, Marshfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips

Steps:

  • In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

ZUCCHINI WALNUT CHIP CHOCOLATE CAKE



Zucchini Walnut Chip Chocolate Cake image

Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired., Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 298 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 270mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING



Chocolate Zucchini Cake With Cream Cheese Frosting image

This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here

Provided by newmama

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 18

1 cup sugar
3/4 cup brown sugar, packed
1/2 cup oil (i used coconut)
1/4 cup butter
2 eggs
3/4 cup plain yogurt (or sour cream)
1 teaspoon vanilla
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups zucchini, shredded (generous cups!)
1/2 cup chocolate chips
8 ounces cream cheese, soft
2 tablespoons butter, soft
1 teaspoon vanilla
3 cups powdered sugar (or to taste)

Steps:

  • cream sugar, oil and butter.
  • add eggs, yogurt and vanilla.
  • sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
  • fold in zucchini and chocolate chips.
  • spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
  • cool completely and frost
  • beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
  • refrigerate until serving.

Tips:

  • Choose the Right Zucchini: Use fresh, firm, and medium-sized zucchini. Overripe or large zucchini can make the cake too moist and dense.
  • Grate the Zucchini Finely: Make sure to grate the zucchini finely and squeeze out any excess moisture using a cheesecloth or fine-mesh sieve. This will prevent the cake from becoming too watery.
  • Use Unsweetened Cocoa Powder: Unsweetened cocoa powder will give the cake a rich chocolate flavor without adding extra sweetness. If using sweetened cocoa powder, reduce the amount of sugar in the recipe.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough and dense. Mix just until the ingredients are well combined.
  • Bake the Cake Properly: Bake the cake at the right temperature and for the specified time. Underbaking will result in a gooey center, while overbaking will make the cake dry.

Conclusion:

With its moist texture, rich chocolate flavor, and hidden vegetable goodness, zucchini chocolate cake is a delicious and healthier alternative to traditional chocolate cakes. By following these tips and the detailed recipe instructions, you can easily create a moist and decadent cake that will impress your family and friends. Remember to choose fresh zucchini, grate it finely, and don't overmix the batter for the best results. Whether served as a special occasion treat or a guilt-free dessert, zucchini chocolate cake is sure to become a favorite in your kitchen.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #desserts     #vegetables     #oven     #potluck     #picnic     #cakes     #dietary     #squash     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Related Topics