133 Reviews

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!

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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.

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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.

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Vicky P September 30, 2002

My husband was hankerin' for a piece of chocolate cake so I whipped this one up for him. He never knew that I put zucchini in it! I did put a chocolate frosting on it(sweet tooth). Thanks for a yummy cake!

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Sharon123 February 04, 2003

Yum! Moist & delicious--and not too sweet. Be sure to grease the pan, though. We'll make this one again.

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Patti C September 15, 2002

This is great and so moist that you don't need to frost it. Very easy too.

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Mysterygirl August 16, 2002

I hate to add anything negative, but I was duped by this same recipe twice and thought it might be worth adding my two cents. I made this a few days ago and when I finished mixing the batter realized that I had made this very cake last year and had forgotten it was the same recipe. The recipe does not have enough cocoa in it to make it truely chocolately. It's a very light colored batter.... and not very chocolately cake either. 1/4 cup wasn't even close. I tried to add a little at the end when I realized it, but it was too little too late. If you are looking for a nice dark chocolate zucchini cake/bread, this one may leave you wanting more... it needs a LOT more cocoa. Sorry!

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vttrapperman March 17, 2010

We loved this cake, and make it all the time. I freeze individual pieces, and then we can pull one out to take for lunch whenever we want. I use 1/2 sugar/splenda, and also applesauce for the oil. The chips do seems to sink to the bottom, so I will try the mini chips next time. Love it though!

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lbandbuggy January 03, 2010

Great recipe. Very moist and flavor was great. Made into muffins, which I had a horrible time getting out of the muffin tins despite using my usual product which works great with other recipes. Will make again, next time with muffin tin liners!

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GIBride01 July 23, 2010

Just made this recipe for a friend's birthday! I made a few substitutions and made them as cupcakes (bake for 20-25 minutes) but this recipe was SO moist and delicious. I doubled the cocoa as per another users suggestion and used cake/pastry flour, coconut oil instead of vegetable, sugar and agave syrup, egg whites instead of eggs, and white and dark chocolate chips. Literally so goooooood. Must try! 1?2 cup butter 1?2 cup COCONUT oil ONE cup sugar ONE cup AGAVE SYRUP 4 EGG WHITES (1/2 cup) 1?2 cup buttermilk 1 teaspoon vanilla HALF cup cocoa 2 1?2 cups CAKE/PASTRY FLOUR 1 teaspoon baking soda 1 teaspoon salt 2 cups zucchini, grated 1/2 cup DARK CHOCOLATE WAFERS 1/2 cup WHITE CHOCOLATE WAFERS ONE cup walnuts

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Emma L. March 01, 2016
Zucchini Chocolate Cake