How to make a moist chocolate zucchini cake recipe.  The shredded zucchini melts into the cake batter when you bake it, so you'll never even know that it's there.

We love zucchini.  Zucchini has almost no flavor, so it takes on the flavor of whatever you put it in.  I use it for both sweet and savory dishes.

We have fried zucchini several times during the summer.  I also add it to stir fry and sneak it in sauces and even meat loaf to up our veggie intake.

For sweet foods, I add it to quick breads and make this chocolate zucchini cake recipe.  This is one of my kids' favorite cakes.  

It's amazing with a white buttercream frosting, or you can also use chocolate frosting or just powdered sugar.

This is a light, fluffy, and moist chocolate cake recipe.  The zucchini has a lot of water, and it gets absorbed into the batter when you bake it. 

If you don't tell anyone that you used zucchini, they will never know!

If you have a lot of zucchini to use up, try this zucchini bread jam recipe.

Chocolate Zucchini Cake Recipe

I have two picky eaters.  I've gotten really good at hiding vegetables in other foods.

Although this chocolate zucchini cake recipe is a sometimes food, I still feel a little better knowing that they are at least getting some green vegetables in their bodies.  

I did lighten up this recipe by using half whole wheat flour and applesauce instead of the oil.  

Applesauce or Oil

We have an orchard with several kinds of apples, so I make applesauce and can it.  It's unsweetened and organic, and we eat a lot of it.

I use it in place of oil in almost all of my baking recipes.  I use applesauce instead of oil for this chocolate zucchini cake recipe.

You can't taste the apple flavor, but it makes the cake light and fluffy.  It also helps make this a very moist cake recipe.

Chocolate Zucchini Cupcakes

When I originally made this recipe and took the photos, I doubled it.  I made one cake and made cupcakes to freeze for later.  

If you do make cupcakes, fill cupcake liners about 1/2 to 3/4 full because it will rise.  Bake for 18-20 minutes or until done.

Flour

The recipe calls for regular all purpose flour.  I always use half and half whole wheat and all purpose.  I've found that using equal amounts doesn't change the taste or texture.

If you use all whole wheat flour, it could make this a dense cake.  

How to Freeze Zucchini

Zucchini doesn't typically freeze very well, but I still freeze it.  I grate it and freeze it in two cup per bag to make bread or three cups per bag for this chocolate zucchini cake recipe.

When I want to use it. I put the bag in a bowl and put it in the fridge overnight.  The water will come out of the zucchini, but you need to add that to the cake or it will be too dry.

Chocolate Zucchini Cake Recipe Ingredients

• 2 cups flour
• 2 cups sugar 
• 3/4 cups cocoa powder 
• 2 teaspoons baking soda 
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 4 eggs 
• 1 1/2 cup applesauce or oil (You can use half and half. I use all applesauce.) 
• 3 cups shredded zucchini 
• 3/4 cups nuts (optional)

Directions 

Step #1

Stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Step #2

Add eggs and applesauce or oil and mix well. Batter will be thick.

Step #3

Add grated zucchini and nuts. I omitted the nuts.

Step #4

Pour in to a cake pan or fill cupcake liners 3/4 full. 
 
Bake cake for 50-60 minutes at 350 degrees or cupcakes for 18-20 minutes at 350, or until knife inserted in to the center comes out clean. 

This fudge-y recipe is great with or without icing. I made a vanilla buttercream, but other times we eat it without icing. 

If you like this chocolate zucchini cake recipe, then you'll like these recipes:

• Flourless Chocolate Zucchini Muffins Recipe   
• The Best Ever Moist Zucchini Bread Recipe
• Chocolate Zucchini Bread Recipe

chocolate, zucchini, cake

dessert

American

Yield: 24

Author: Cari @ Everything Pretty

Print

Chocolate Zucchini Cake Recipe

Prep time: 15 MCook time: 50 hourTotal time: 50 H & 15 M

How to make a chocolate zucchini cake with shredded zucchini.

Ingredients:

• 2 cups flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cup applesauce or oil (You can use half and half. I use all applesauce.)
• 3 cups shredded zucchini
• 3/4 cups nuts (optional)

Instructions:

1. Stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Add eggs and applesauce or oil and mix well. Batter will be thick.
3. Add grated zucchini and nuts. I omitted the nuts.
4. Pour in to a cake pan or fill cupcake liners 3/4 full.
5. Bake cake for 50-60 minutes at 350 degrees or cupcakes for 18-20 minutes at 350, or until knife inserted in to the center comes out clean.

Calories

169.65

Fat (grams)

4.11

Sat. Fat (grams)

0.70

Carbs (grams)

30.50

Fiber (grams)

1.52

Net carbs

28.98

Sugar (grams)

19.57

Protein (grams)

3.79

Sodium (milligrams)

193.99

Cholesterol (grams)

31.00

https://www.yourbeautyblog.com/2015/06/chocolate-zucchini-cake-recipe.html

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