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Makeover Chocolate Zucchini Cake

Total Time

Prep: 15 min. Bake: 55 min. + cooling


14 servings

This cake has all the moistness and rich chocolate flavor of the original version but with fewer calories, fat and sugar.—Taste of Home Test Kitchen, Greendale, Wisconsin


  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 3 ounces unsweetened chocolate, melted and cooled
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded zucchini, squeezed dry
  • 1/2 cup finely chopped nuts
  • 1 teaspoon confectioners' sugar


  1. In a large bowl, beat the first eight ingredients until smooth. Combine the flour, baking powder, baking soda and salt; gradually add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
  2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 piece: 373 calories, 14g fat (2g saturated fat), 30mg cholesterol, 311mg sodium, 59g carbohydrate (0 sugars, 2g fiber), 6g protein.

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