There are so few veggies that you can build into a dessert. Carrots in carrot cake is a standout but other than that, there aren’t a whole lot of others. Zucchini, as it turns out, is another exception. Think zucchini bread and Maggie’s cake below…
Yea, this weekend go make this cake. This is pure yumminess, and with applesauce instead of oil, not really high in fat. It tastes great, and as most Bundt cakes, very pretty to look at. I’d recommend dusting the greased pan with cocoa. This cake is really moist, and I did have one tip that stuck in the pan. It is easily fixed with the glaze, but I think it might help to use the cocoa dusting.
Everyone in the house loved this, and I shared it with friends who were equally happy to gobble this up. Picky Pants daughter #2 was thrilled with this. SCORE.
I pulled this from the Mom on Time Out blog. She had several great zucchini recipes that I may try.
This is a keeper.
Chocolate Zucchini Cake
What you do:
- 2 medium zucchinis (about 2-3 cups grated)
- 7 Tbls cocoa powder
- 2 Tbls butter, softened
- 3 eggs
- 2 c sugar
- 1 1/2 c applesauce
- 1 Tbls vanilla extract
- 1 1/2 all purpose flour
- 1/2 c wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 c semi-sweet mini chocolate chips
Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
What you do:
- Preheat the oven to 350 degrees.
- Grate the zucchinis and set on paper towels to absorb excess moisture. I ended up with a couple of cups of grated zucchini but it honestly doesn’t affect the recipe if you have more or less. I would say between 2-3 cups is perfect.
- Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
- Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
- Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
- Stir until all ingredients are thoroughly combined.
- Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.
Chocolate Glaze
- Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Pour over cake and enjoy!
Rantings of an Amateur Chef 
Reblogged this on Catholic Glasses and commented:
Mercy! That looks so good.
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I love zucchini cookies so I would imagine this cake would be great!
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Reblogged this on Essence of Pride, Inc and commented:
I’m a huge fan of Zucchini bread and I’ve never met a chocolate cake, I despised. With that said, these two combinations have to be the best ever! I can’t wait to try this recipe!
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Reblogged this on Northern News and commented:
The best way to eat your veggies!
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wow!!!! so good!!!!
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This should be delicious. I love zucchini bread.
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This looks amazing! I love & make often lemon zucchini cake but must try this recipe. Thinking the kids will love it!
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Beets is another good option with Chocolate cake 🙂
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I love zucchini cake, but chocolate beet cake might be even better. I made mine with stevia as well as sugar, but if you can afford the sugar calories, of course sugar is delicious. Using beets keeps the cake moist and as they are sweet already, you don’t need as much added sweetener.
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