Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!

Ingredients Nutrition

Directions

  1. Cream butter then add oil and sugar; mix.
  2. Add next 8 ingredients; mix well.
  3. Fold in the chips and nuts by hand.
  4. Put in a greased and floured 9 x 13 pan.
  5. Bake at 325° for 1 hour or until done.

Reviews

Most Helpful

Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!

Karen19 September 04, 2002

Made this into moist, delicious muffins. Didn't tell the fussy ones there was zucchini in them until they had finished and declared they delcious. This is a keeper.

Sueie February 19, 2003

Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I'm glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you'll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P.

Vicky P September 30, 2002

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