1 Review

This is an excellent chocolate cake that just happens to have zucchini in it! I have tried other cakes with this combination, but they usually have cinnamon in them, and I don't like the taste of cinnamon & chocolate :P -- so I was very happy to have found this recipe. I substituted 1/2 cup unsweetened applesauce for the oil (I figured there was enough fat from the 1/2 cup of butter), and I added a 1/2 cup of semi-sweet chocolate chips to the batter with the shredded zucchini. While the cake was still warm, I frosted it with some left-over caramel frosting & topped it with about a cup of chopped walnuts. The chocolate chips made the cake even more chocolatey, and the caramel frosting & nuts made it even more fabulous! This is a great recipe, which I will be making again - thanks for posting! -M :-)

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Mary Scheffert July 17, 2004
Zucchini Chocolate Cake