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Yummy Zucchini Chocolate Cake

Total Time

Prep: 20 min. Bake: 30 min.

Makes

18 servings

As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri
Yummy Zucchini Chocolate Cake Recipe photo by Taste of Home
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Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Directions

  1. Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray.
  2. Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
  3. Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.

Nutrition Facts

1 piece: 285 calories, 12g fat (3g saturated fat), 21mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.

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