Chocolate Zucchini Cake

By • June 28, 2010 • 1 Comments

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Author Notes: It's a family recipe that has been handed down. - HikerHiker

Food52 Review: It’s a cake. It’s a vegetable. What could be better? Hiker’s recipe calls for 3 squares of chocolate – I went with a dark unsweetened Ghirardelli, I assumed (correctly I think) that something of that sort was called for. I also used a bundt pan because that’s what I have. This is a great cake – not too sweet, with a dense moist sort of sponge texture. Chocolaty, but not overly so. Icing would be too much – we dusted with powdered sugar as recommended. - AargersiA&M

Serves 1 cake

  • 3 pieces Chocolate squares
  • 4 eggs
  • 1/2 cup oil
  • 3 cups Sugar
  • 3 cups grated zucchini
  • 3 cups sifted flour
  • 1 & 1/2 teaspoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  1. Melt chocolate and let cool
  2. Grease and flour tube cake pan
  3. Sift all dry ingredients together in a large bowl
  4. Beat eggs til fluffy, add sugar 1/4 cup at a time
  5. Add oil and chocolate at low speed, mix well
  6. Next add dry ingredients.
  7. Add grated zucchini, mix well
  8. Bake 350 degrees for 1 hour 15 min until center springs back, can also check with a toothpick
  9. Cool 15 min. then remove from pan
  10. This is moist enough that you can serve it without frosting. Dust with powdered sugar.
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Tags: zucchini

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3 months ago Darlin

As followed, the recipe produced a really moist, soft, dense cake - awesome consistency. However, I found that cake was generally lacking in flavor even after I added vanilla. I think it might be better using 3/4 cup or so of unsweetened cocoa powder rather than the melted chocolate for the sake of flavor. Additionally, 3 cups of sugar is probably too much - 1 1/2 - 2 would be better.