Make Ahead

Chocolate Zucchini Cake

by:
June 28, 2010
5 Ratings
Author Notes

It's a family recipe that has been handed down. - Hiker —Hiker

Test Kitchen Notes

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. - Aargersi —The Editors

  • Serves 1 cake
Ingredients
  • 3 pieces Chocolate squares
  • 4 eggs
  • 1/2 cup oil
  • 3 cups Sugar
  • 3 cups grated zucchini
  • 3 cups sifted flour
  • 1 & 1/2 teaspoons baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • MrsBeeton
    MrsBeeton
  • Darlin
    Darlin

2 Reviews

MrsBeeton August 13, 2015
I love the consistency of this cake as well. For flavor, I added vanilla, and also a teaspoon of cinnamon and a half teaspoon of cloves. As for sweetness--yes, 2 cups of sugar is probably enough, and if you also add a good handful of chocolate chips to the batter, the cake is plenty sweet.
 
Darlin June 30, 2014
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.