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Chocolate Zucchini Cake recipe

Put your garden zucchini to sweet and tastyuse in this moist cinnamon-scented chocolate cake.

Recipe: Chocolate ZucchiniCake

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup granulated sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce
4 large eggs
1 tablespoon vanilla extract
2 cups shredded zucchini (about 1 1/2 to 2 small, 10-ounces)
Confectioners’ (powdered) sugar

  • In medium bowl, stir together flour, cocoa,baking powder, baking soda, cinnamon and salt, if desired. Setaside.
  • In large mixing bowl at medium speed,beat together sugar and butter until light and fluffy. Beat inapplesauce, eggs and vanilla until thoroughly blended. Reducemixer speed to low and gradually beat in reserved flour mixture.Gently stir in zucchini. Pour into lightly greased 9-cup flutedtube pan.
  • Bake in preheated 350°F (175°C)oven until cake tester inserted in center comes out clean, about60 to 70 minutes. Cool on wire rack 10 minutes.
  • With narrow spatula or knife, loosen cakefrom pan and gently shake onto serving plate. Cool completely.Dust with confectioners’ sugar.

    Makes 12 servings.

    Recipe provided courtesy of The AmericanEgg Board.


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  • Comments

    1 Comment


    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. Dark Chocolate. Bacon. What s not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.

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