This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Chocolate Zucchini Cake III

all-purpose flour

white sugar

cocoa powder

baking soda

baking powder

salt

cinnamon

eggs

vegetable oil

zucchini

walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.


In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.


Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.


Excellent moist cake . I replaced one half  of the oil with applesauce (three quarter cup applesauce  three quarter cup oil and instead of just folding in lightly packed shredded  zucchini I folded it in  then muxed it at medium speed with my mixmaster for one to two minutes to make the batter. 
Then I replaced  the walnuts with chocolate chips since I do not care for walnuts. Very good when frosted with the Zucchini brownie  icing recipe on this site.

Very moist and yummy cake!  Only used 1 cup of oil-- that was plenty.  Substituted chocolate chips for the nuts.  Baked in a bundt pan at 350 degrees for 50-55 minutes and dusted with confectioners sugar.  Superb!!

Fantastic fudgey, moist cake. I love it for two reasons -- it's versatile and easy, it even works in a high-altitude area, like Denver where I live. I use white whole wheat flour (King Arthur and Wheat Montana sell a white spring kernel variety, which is lighter and sweeter than regular whole wheat, but just as nutritious), and it still tastes like regular chocolate cake. Also, I can trim the fat without it tasting low-fat.I replace 1/2 cup to 1 cup of the oil with applesauce or mashed pear (use a small hole grater on an apple if you don't have any applesauce). I've made this recipe three times now, and when I'm not being health-conscious, I love it with chocolate glaze. I make a quick one with cocoa powder (mix 2 TBS oil, 2 TBS melted butter, 2TBS Karo syrup, 2 tsp vanilla, 6 TBS cocoa powder, 1.5 cups powdered sugar and 1/2 cup milk or more depending on your desired consistency).

Just an update on my review from last year.  The cake is still excellent and everyone still loves it, but I wanted to let you know that it is also now a blue ribbon winner!  I entered it in the chocolate cake category at our county fair.  I frosted it with a vanilla powdered sugar frosting and it took FIRST place.  Just thought you would like to know.  Thanks a gain for the terrific recipe and new family favorite.  P. S. My husband is very finicky about vegetables even when they're in breads or cakes and he really loves this cake.

I made this cake for my friend's birthday party and I copied some of the changes that the other members suggested. I  cut the oil to 3/4 cup and added 3/4 cup of apple sauce. And instead of using all, all-purpose flour, I used 1 cup of all-purpose and 1 cup of whole wheat. I also cut the sugar in half because the applesauce is sweet so that would make up for some of the missing sugar and then I added a tsp of vanilla. Anyway, when I brought this cake to my friends birthday party, everybody raved about it! Even my friend who hates all vegetables and fruits LOVED it (she still doesn't know that it was a zucchini cake because I haven't told her yet). AWESOME cake :)

My organic farmer brought me an impressively large zucchini this week.  Yikes.  This recipe was exactly what I needed.  Quick, easy, used lots of the green stuff, and tasted GREAT.  I used a bundt pan (65 minutes to bake) and made a simple chocolate glaze for the top.  Heavenly.  The kids devoured it, and as they helped me make it, they knew exactly what was in it!

Don't make this cake before reading this review!!!! The cake was wonderful, but please don't add 1 1/2 cups of oil! We all agreed that 1 cup was just right - too much more would have resulted in a dense, greasy cake. No need to use applesauce for some of the oil, either. This cake was perfectly moist with just 1 cup of oil. We also left out the nuts, which was just fine. I used olive oil, as I do with most of my baking, and it was great. We all agreed the cake tasted better room temp the next day rather than warm out of the oven. Thanks for a wonderful recipe!

I made these into cupcakes (comes out to about 24--remember to shorten the cooking time though) and they were super good!  Only one person could tell there was zucchini in it (that's only because she got a piece of peel).  I would definitely make this again!

Great Cake!  and Easy to make too!  Great in bundt pan rather than 9x13 cake plan.  No icing required.

This cake was extremely moist; however it had a somewhat bitter flavor. Too much cocoa powder? I will try it again and use 2/3 cup rather than 3/4 cup cocoa.

This moist chocolate cake makes great use of your extra zucchini.

chocolate zucchini cake iii

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 5

Cost: $7.65 /serving

Author : Sandy

Ingredients

Instructions

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