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Chocolate Chocolate and More!

Welcome to my baking adventures.

May 24, 2012

Chocolate Chocolate Chip Zucchini Cake

Chocolate Chocolate Chip Zucchini Cake-so rich, moist and full of chocolatey flavor!

Chocolate Chocolate Chip Zucchini Cake-so rich, moist and full of chocolatey flavor!

 

As a child, I had to be the pickiest eater out there. So I understand when my middle child, Cassie, won’t eat most things. But I still have to try.

I’ll try and sneak fruits and veggies into other, delicious treats and see if she notices. Like these Apple Oatmeal Cookies, she loved them! She can be stubborn though, I made a chocolate cake with applesauce one time. She loved it but when I told her what was in it, she stopped eating it, and was mad at me for days.

It’s ok, I like peace and quiet.

Every year we are fortunate to have friends with abundant gardens, this year summer came early and I was gifted with a big bag of Zucchini. I’d had this recipe bookmarked for months.

This cake is delicious, moist and Cassie had another slice, even after she knew there was zucchini in it. So it must be good!

Chocolate Chocolate Chip Zucchini Cake
adapted from Family Kitchen

Chocolate Chocolate Chip Zucchini Cake-so rich, moist and full of chocolatey flavor!

Chocolate Chocolate Chip Zucchini Cake

Chocolate Chocolate Chip Zucchini Cake

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 cup cocoa (I used Hersheys)
  • 1 teaspoon Baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup vegetable oil
  • 2 cups packed grated zucchini, I left the skin on
  • 1 1/2 cups chocolate chips

Instructions

  1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
  2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.
  3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
  4. Fold in zucchini and chocolate chips.
  5. Pour batter into 2 greased or sprayed loaf pans.
  6. Bake in a preheated 350 dergee over for 50-60 minutes. Test for doneness using a toothpick.
  7. Let cool for 20 minutes in pan before removing to rack to cool completely.
  8. Sprinkle with powdered sugar, slice and serve.

Notes

recipe source ChocolateChocolateandmore.com

Chocolate Chocolate Chip Zucchini Cake-so rich, moist and full of chocolatey flavor!
 

And here are a few more great chocolate recipes-

Triple-Chocolate-Hershey-Pound-Cake-98a

Triple Chocolate Pound Cake

Dark Chocolate Tiger Cookies

Dark Chocolate Tiger Cookies

Texas Sheet Cake from www.chocolatechocolateandmore.com

Texas Sheet Cake

Midnight Mint Chocolate Cupcakes

Midnight Mint Chocolate Cupcakes

Sashertorte Squares

Sashertorte Squares

Double Chocolate Fudge Tart

Double Chocolate Fudge Tart

50 Chocolate Treats

50 Chocolate Treats

Filed Under: Cakes, Loaf Cakes, Veggies Tagged With: cake, chocolate, chocolate chips, garden vegetables, squash, vegetable, zucchini

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Reader Interactions

Comments

  1. Lynne @ 365 Days of Baking says

    May 24, 2012 at 1:39 pm

    YUM! I could definitely use a piece of this this morning! What a great way to start the day, Joan!
    I hope you have a most wonderful Thursday! XOXOX

  2. Bobbi says

    May 24, 2012 at 5:53 pm

    Sounds amazing!!! I have to try this! Pinning it!!!

  3. Winnie says

    May 24, 2012 at 6:34 pm

    I’ve tried chocolate-zucchini cake once and it was good, but honestly your cake looks much(!) better so I’d really love to try your recipe

  4. Heather Kinnaird says

    May 24, 2012 at 7:06 pm

    sounds delicious

  5. Miz Helen says

    May 24, 2012 at 9:48 pm

    Rich, Moist and Chocolate, even a veggie, what more is there? This is an awesome recipe! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Emma @ Food, Fork & Good says

    May 25, 2012 at 10:06 am

    This looks amazing! I have a craving for some chocolate cake now =]

  7. Recipes We Love says

    May 25, 2012 at 1:37 pm

    yummy… i will be trying this

  8. booklady63 says

    May 25, 2012 at 8:50 pm

    I’m definitely trying this out on my picky boys!

  9. SerenaB says

    May 26, 2012 at 2:50 am

    Stopping by from My Crowded Kitchen Fabulous Friday! This looks amazing! Have a fabulous weekend!

  10. twelve-O-eight says

    May 27, 2012 at 4:43 am

    Oh this looks so yummy! Pinned it, and following you!!!

    Tanya 🙂

  11. Debra Kapellakis says

    May 29, 2012 at 8:13 am

    Looks amazingly yummy!

  12. Michelles Tasty Creations says

    May 30, 2012 at 8:13 am

    Joan, I already printed this earlier this morning and can’t wait to try it out.Thanks so much for linking up to Creative Thursday last week. I can’t wait to see what you link up this week. Have a great day.

    Michelle

  13. Miz Helen says

    May 31, 2012 at 8:49 pm

    Congratulations,
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  14. Beverly {Flamingo Toes} says

    June 1, 2012 at 5:09 pm

    This looks amazing!! It is definitely going in my to-do file!! 🙂 Thanks for linking up – I featured you today as a Crush of the Week! https://www.flamingotoes.com/2012/06/crush-of-the-week-think-pink-features-52/

  15. Aimee says

    June 21, 2012 at 11:56 pm

    This looks so good. Pinned for when those zucchini harvest! Thanks Joan!

  16. Anonymous says

    June 27, 2012 at 1:46 am

    any chance you’ve made this in a GF option?

  17. Teddi says

    July 30, 2012 at 1:52 am

    I am going to make this in a GF version. I use Better Batter flour, double the baking powder and use 1/2 tsp. + 1/8 tsp (math in my head with fractions never turns out) of xanthem gum in addition. I modify “normal” recipes all the time and this is the magic combo that I have found works the best. Good luck, can’t wait to try my cake!

  18. Ms. Morgan says

    August 3, 2012 at 7:27 pm

    Haha. That’s why you never tell people (let alone children) ALL of the ingredients! This does sound good to me though. MM

  19. Robyn Osborn says

    September 1, 2012 at 3:09 pm

    I am making this today!! It looks delicious and I have been wanting to make something with all of the zucchini that we have! My tummy will be thanking you this afternoon. Have a great labor day weekend Joan. ~Robyn

    • Anonymous says

      September 1, 2012 at 10:32 pm

      I am glad I found this. I wanted to make something chocolately for a picnic I am going to. Thanks so much.

  20. Trish - Mom On Timeout says

    May 6, 2013 at 3:31 pm

    LOVE baking with zucchini! This cake looks fabulous!

  21. Carol | a cup of mascarpone says

    May 6, 2013 at 9:48 pm

    Looks amazing, Joan! Adore baking with zucchini!! Pinned!!!

    • Joan Hayes says

      May 6, 2013 at 10:34 pm

      Thanks Carol, I’m with you, I always look forward to Zucchini in the summer!

  22. Shaunta Morris says

    July 7, 2013 at 5:34 pm

    I made this wonderful loaf for family and friends. Everyone loved it. I added walnuts because I love nuts.

    • Joan Hayes says

      July 7, 2013 at 10:07 pm

      Shaunta, that’s a great idea, I’ll be adding some to my next loaf too!

  23. Lauralee says

    July 24, 2013 at 8:56 pm

    We made this tonight and it was delicious! Thanks!!

    • Joan Hayes says

      July 25, 2013 at 7:24 am

      So glad you enjoyed it lauralee!

  24. Lisa Garcia says

    November 1, 2013 at 10:30 pm

    Hi, my quick breads turned out very flat even though they were cooked all the way through. I’d like to put this recipe in either a bundt or a single loaf pan. How would the temp and cooking time change?
    Thanks for your help. It tastes amazing by the way!

    • Kathy Littlefield says

      July 28, 2014 at 8:16 pm

      I just made this in a bundt pan and didn’t change the oven temp or cooking time, haven’t tasted it yet, but so far so good. I used too much baking soda, I grabbed the tablespoon instead of the teaspoon! Whoops

  25. Sandra Lappe says

    February 22, 2014 at 10:50 pm

    Looks and sounds tasty and easy! Just one question, can I use frozen zucchini instead of fresh? If I do, should I drain and dry it before using?

    • Joan Hayes says

      February 22, 2014 at 11:29 pm

      Yes you can use frozen, let it thaw then squeeze any excess water out of it before using.

  26. Carol says

    February 23, 2014 at 6:56 am

    Wow . . . 1 cup of oil ??? That is the most oil I’ve ever seen in a recipe. But it does look delicious. Moderation I suppose is the key!

  27. Carol says

    June 11, 2014 at 8:08 pm

    This recipe looks so yummy. One question, do you use a 9×5 pan or an 8 1/2 x 11 pan? Thanks. Can’t wait to try this recipe.

    • Joan Hayes says

      June 13, 2014 at 9:02 am

      I use a 9 x 5 loaf pan, happy baking!

  28. Debra says

    July 11, 2014 at 10:40 am

    This was delicious. I used gluten free all purpose flour, added zanthem gum and doubled baking powder. It tastes like a cakey brownie. Great flavor. Next time I’ll add some cinnamon. Coconut would also be a great addition.

  29. Caterina says

    July 22, 2014 at 10:39 am

    The pictures look amazing! But how finely grated must the zucchini be? Does it affect the texture? Can someone who doesn’t like zucchini actually taste it or see it?

    • Joan Hayes says

      July 25, 2014 at 11:25 pm

      I just use a regular grater to grate the zucchini as you can see in the photo. I can tell you my picky eater (the one who I have to make things like this when she’s not at home so she doesn’t know I’ve snuck something healthy into her sweets) loves this cake!

  30. Sar says

    July 25, 2014 at 1:25 am

    They tasted really great, but I struggled with the batter. It was a little too thick and my mixer overheated so I had to mix in shifts. Just a little warning to those of you not working with superpowerful ones!

  31. Lolly says

    July 26, 2014 at 3:18 pm

    I used applesauce in place of veg oil and added 1 tsp cinnamon. Very delicious! Bake and take with us camping.

    • Rosemary says

      August 29, 2014 at 9:13 am

      I think I’ll use the applesauce as well. Hopefully it will turn out.

  32. Becky says

    July 27, 2014 at 1:24 pm

    I had to tell you how much my family LOVES this cake!!! I just made the recipe for the 3rd time in about 2 weeks and both my kids and husband can’t get enough. With about 15 home grown zucchini in the refrigerator on any given day starting around July, this is really a perfect summer dessert. I love that it’s a little bit healthier thanks to the zucchini, and I love that my 4 year old knows there is zucchini in it and loves it anyway. Thank you so much for sharing this!!!

    • Joan Hayes says

      July 28, 2014 at 7:57 pm

      That’s awesome! This cake also freezes well so you can make extra and have it in the fall again!

  33. Lorrie says

    August 4, 2014 at 4:33 pm

    I just found this recipe and just made it!! Love it. Moist and delicious! I used applesauce to replace the oil and made it in 5 mini loaf pans to freeze for the winter. Have 12 more zucchini, thinking of making more. Do you have any nutrition information?

    • Joan Hayes says

      August 5, 2014 at 11:12 pm

      Love that you made mini loaves, perfect portion control. I don’t have nutritional information but there are several apps available online that might help you.

  34. Amy says

    August 31, 2014 at 10:28 am

    Hi, this reminds me of a recipe I used to make with my mom when I was a child. I was thinking of making this and cooking it in Mini-muffin tins for the kids’ school lunches.ant wait to try it!

    • Joan Hayes says

      August 31, 2014 at 3:34 pm

      This will be great as muffins and perfect as a treat in their lunches!

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We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Read More

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