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Elizabeth's Chocolate Zucchini Cake

Elizabeth's Chocolate Zucchini Cake created by Aunty Dotty

I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Melt chocolate, oil and butter at low heat.
  • Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
  • In another bowl sift together flour, cocoa, soda, baking powder and salt.
  • Mix all ingredients alternating wet and dry.
  • Finally add zucchini.
  • Bake in greased and floured Bundt pan at 350 degrees F.
  • For 40-60 minutes or until straw comes out clean.
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RECIPE MADE WITH LOVE BY

@NitaD
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@NitaD
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"I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk."
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  1. rmajor
    Moist and dense. I like a cake with some heft. Baked in a deep 9x13 for about 45 minutes. Covered with a cooked chocolate frosting and toasted walnuts. YUM!
    Reply
  2. Soozaler
    Wow! This is the best chocolate cake I have EVER had! Period.<br/><br/>I used Ghirardelli semisweet baking chocolate. I subbed half of the zucchini for yellow squash because we had loads of it in t he garden (did that with other recipes, too, and they come out the same). The squash/zucchini really adds to the moistness. I made it as a bundt cake, unfrosted, and it took 50 minutes to cook in my oven.<br/><br/>I will say, this isn't a healthy cake--the amount of butter, sugar, and white flour pretty much cancels out the squash, but it is an incredible dessert--better than chocolate cake without squash, by far.
    Reply
  3. Soozaler
    Wow! This is the best chocolate cake I have EVER had! Period.<br/><br/>I used Ghirardelli semisweet baking chocolate. I subbed half of the zucchini for yellow squash because we had loads of it in t he garden (did that with other recipes, too, and they come out the same). The squash/zucchini really adds to the moistness. I made it as a bundt cake, unfrosted, and it took 50 minutes to cook in my oven.<br/><br/>I will say, this isn't a healthy cake--the amount of butter, sugar, and white flour pretty much cancels out the squash, but it is an incredible dessert--better than chocolate cake without squash, by far.
    Reply
  4. LittleJo
    Delicious! And nutritious!!
    Reply
  5. Sticky Bun Lady
    I was literally in a panic today when I realized that I had not saved this recipe to my cookbook when I first made it, and I couldn't find it when I searched!! That should tell you something. This is THE BEST ZUCCHINI CAKE EVER. My kids beg me to make it, my best friend tries to bribe me to make it; it is just that good. While you can't taste the zucchini, it adds a wonderful dimension to this cake and becomes almost ganache like in texture. It is simply delicious.
    Reply
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