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    You are in: Home / Recipes / Chocolate Zucchini Cake Recipe
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    Chocolate Zucchini Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Toby Jermain's Note:

    This started out with a recipe in a Penzey's spice catalog. We tried it just to get rid of some excess zucchini, but it turned out delicious!

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    Units: US | Metric

    • 4 tablespoons unsweetened cocoa powder, plus additional for dusting pan (preferably Dutch process)
    • 2 1/2 cups flour
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg, more to taste (optional)
    • 1/2 cup butter, softened,plus additional for greasing pan
    • 1/2 cup peanut oil or 1/2 cup canola oil
    • 1 3/4 cups sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1/2 cup milk, mixed with
    • 1/2 teaspoon vinegar (or 1/2 cup sour milk or buttermilk)
    • 2 1/2 cups finely shredded zucchini, drained and juice squeezed out (5-6 small zucchini)
    • 3 cups semi-sweet chocolate chips
    • 2 cups coarsely chopped pecans, more to taste
    • unsweetened whipped cream or very lightly sweetened whipped cream, as accompaniment (optional)


    1. 1
      Preheat oven to 325degF.
    2. 2
      Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
    3. 3
      Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
    4. 4
      Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
    5. 5
      Add drained and squeezed grated zucchini, and stir in well.
    6. 6
      Spoon the batter evenly into the prepared pan.
    7. 7
      Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
    8. 8
      Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
    9. 9
      (That’s what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
    10. 10
      Allow to cool to room temperature in pan sitting on wire rack.
    11. 11
      If desired, serve with a dollop of very lightly sweetened whipped cream.
    12. 12
      Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!

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    Ratings & Reviews:

    • on April 03, 2011


      Great rich cake! Will definitely be a repeat at my house. Used peanut oil, and it added a wonderful flavor. Didn't bother dusting the pan with cocoa and served as is with no whipped cream. Added the cocoa/flour mixture with the zucchini. I love Penzeys and use their spices and cocoa exclusively, it's all wonderful. Thanks for sharing the recipe!

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    • on July 10, 2009


      The combination of chocolate and spices make this an outstanding snack cake. I didn't have buttermilk on hand so used the vinegar and 2% milk. The only thing I will do differently next time is not dust with cocoa ... there was too much cocoa that wouldn't shake out and occasionally a piece would be bitter from excess cocoa. Definitely a keeper and one I will be making on a regular basis.

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    • on January 28, 2006


      Chocolate cake with hidden veg...just what i need to fool my kids...and it did, they loved the chocolate-eeness, it was dense and rich and they ate it all without knowing that there was courgettes in it! A definate keeper - thank you!

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    Read All Reviews (6)


    Nutritional Facts for Chocolate Zucchini Cake

    Serving Size: 1 (2188 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 711.5
    Calories from Fat 396
    Total Fat 44.1 g
    Saturated Fat 15.6 g
    Cholesterol 52.7 mg
    Sodium 495.9 mg
    Total Carbohydrate 80.9 g
    Dietary Fiber 5.8 g
    Sugars 53.6 g
    Protein 8.2 g

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