107 Reviews of Zucchini Chocolate Cake

From: Spoons31

On Nov 18, 2004

Amazingly moist & chocolatey! I will definitely be making this again. I used unsweetened apple sauce instead of oil (I only added 1 tablespoon of oil), and used small semi-sweet chocolate chips which gave just the right amount of decadence and gooeyness, and didn't sink to the bottom. Make this cake - you won't regret it!

From: Karen19

On Sep 4, 2002

Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!

From: Vicky P

On Sep 30, 2002

Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I'm glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you'll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P.

From: Vino Girl

On Aug 28, 2004

Excellent cake - so moist and chocolatey! Everyone loved this and when I had them guess what the secret ingredient was, they couldn't do it. The only things I did differently was sub unsweetened applesauce for the oil, and I used semisweet chocolate chunks instead of chips. I sprinkled the nuts and chocolate on top of the cake before baking rather than mix them into the batter. I baked it in a Pyrex baking dish, and it took 53 minutes. I hope you like the picture - I wanted everyone to see this cake looks as good as it tastes. Thanks for the great recipe!!!

From: liral

On Jul 20, 2005

"This really has zucchini in it" a quote from my husband. I don't particulary care for chocolate, but if I did I would probably weigh 500 pounds. I changed the oil content with 1/2 applesauce, used Splenda and only had milk chocolate chips, but this tastes like fudge. I added some cocoa powder to the flour when dusting the pan so it would not have a flour look when taken out of the pan. This is one of the best chocolate cakes I have ever tasted and healthy too.

From: Patti C

On Sep 15, 2002

Yum! Moist & delicious--and not too sweet. Be sure to grease the pan, though. We'll make this one again.

From: ejnei

On Jul 4, 2005

This is a keeper. Omitted the nuts. I used grapeseed oil and used half milk and half yogurt instead of the buttermilk. Very moist and super delicious.

From: Swiss Chocolate

On Aug 16, 2006

I've made this cake twice in the past few days, and enjoyed by everyone that tried it. I halved the recipe and baked it in a 9" round pan. This took about 45 minutes to bake. As others have done, I replaced most of the oil with unsweetened apple sauce and for the buttermilk I had to mix milk and lemon juice, but these changes didn't affect the cake.

From: Elliemae Clampet

On May 31, 2005

I made small bundt cakes and a large bundt cake with this recipe using silicon molds that I lightly floured. Came out awsome! Everyone loved the recipe and was begging for more. Definatly a keep that I will be making again. Added the pic but wasn't sure if it bumped the other pic. Wasn't trying to do that if it happens. I was hoping it would just be an addition. The pic I added was of the smaller bundt cake size.

From: kebmomof8 kelbel

On Aug 25, 2003

this cake was wonderful.Followed recipe just as posted and made 2 cakes. I frosted one with chocolate cream cheese frosting and left the other plain. both cakes were gone in 2 days. My 15 yr. old son hates any green vegetable so I didn't tell him there was zucchini in this cake. he took some to his friends house and between them I think they ate half the cake I did tell him later it was zucchini cake ...