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  • Zucchini Chocolate Cake

    3 votes
    Zucchini Chocolate Cake
    Prep: 25 min Cook: 35 min Servings: 20
    by Salad Foodie
    406 recipes
    >
    If there's a most-requested recipe for my year this would be it. Mini-chocolate chips and chopped pecans serve as the "frosting" for this cake. I like to make this a day or night ahead, because I like the mini-chips to harden but if you like them soft and a little gooey, serve the same day.

    Ingredients

    • 2 cups sugar
    • 3/4 cup cooking oil
    • 2 eggs
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 2 1/2 cups all purpose flour
    • 1/2 cup cocoa
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 cups shredded zucchini
    • 1 cup (6 ounces) mini-chocolate chips
    • 1/2 cup finely chopped pecans

    Directions

    1. In large mixing bowl beat sugar, oil and eggs for 1 minute.
    2. Add buttermilk and vanilla; beat one additional minute.
    3. In another bowl combine the flour, cocoa, baking soda, and salt.
    4. Stir dry ingredients and zucchini into egg mixture, mixing just until blended.
    5. Pour into a 9" x 13" greased baking pan. Bake at 350 degrees F. for 15-20 minutes until cake top is beginning to set.
    6. Leaving pan in oven, carefully sprinkle cake top with chocolate chips and pecans.
    7. Continue baking 10-15 more minutes until cake is set, and toothpick tests clean in center. Remove from oven and cool on a wire rack.
    8. Yield: 16 to 24 servings depending on size cut.

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    Reviews

    • inowotsgud
      inowotsgud
      This cake is just delicious! I've never tasted better; it's well worth the effort.
      • Chef Wannabee
        Chef Wannabee
        Very moist and delicious, you cannot even tell there is zucchini in it! so good you will want to keep it all to yourself. It's hard to stop with just one serving, my suggestion is to make it when your expecting company otherwise you could be in trouble. (like me)

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