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
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
- Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
- 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.
- Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
- Fold in zucchini and chocolate chips.
- Pour batter into 2 greased or sprayed loaf pans.
- Bake in a preheated 350 dergee over for 50-60 minutes. Test for doneness using a toothpick.
- Let cool for 20 minutes in pan before removing to rack to cool completely.
- Sprinkle with powdered sugar, slice and serve.
Notes
recipe source ChocolateChocolateandmore.com
And here are a few more great chocolate recipes-
Midnight Mint Chocolate Cupcakes
Lynne @ 365 Days of Baking says
May 24, 2012 at 1:39 pmYUM! 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
Bobbi says
May 24, 2012 at 5:53 pmSounds amazing!!! I have to try this! Pinning it!!!
Winnie says
May 24, 2012 at 6:34 pmI’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
Heather Kinnaird says
May 24, 2012 at 7:06 pmsounds delicious
Miz Helen says
May 24, 2012 at 9:48 pmRich, 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
Emma @ Food, Fork & Good says
May 25, 2012 at 10:06 amThis looks amazing! I have a craving for some chocolate cake now =]
Recipes We Love says
May 25, 2012 at 1:37 pmyummy… i will be trying this
booklady63 says
May 25, 2012 at 8:50 pmI’m definitely trying this out on my picky boys!
SerenaB says
May 26, 2012 at 2:50 amStopping by from My Crowded Kitchen Fabulous Friday! This looks amazing! Have a fabulous weekend!
twelve-O-eight says
May 27, 2012 at 4:43 amOh this looks so yummy! Pinned it, and following you!!!
Tanya 🙂
Debra Kapellakis says
May 29, 2012 at 8:13 amLooks amazingly yummy!
Michelles Tasty Creations says
May 30, 2012 at 8:13 amJoan, 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
Miz Helen says
May 31, 2012 at 8:49 pmCongratulations,
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
Beverly {Flamingo Toes} says
June 1, 2012 at 5:09 pmThis 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! http://www.flamingotoes.com/2012/06/crush-of-the-week-think-pink-features-52/
Aimee says
June 21, 2012 at 11:56 pmThis looks so good. Pinned for when those zucchini harvest! Thanks Joan!
Anonymous says
June 27, 2012 at 1:46 amany chance you’ve made this in a GF option?
Teddi says
July 30, 2012 at 1:52 amI 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!
Ms. Morgan says
August 3, 2012 at 7:27 pmHaha. That’s why you never tell people (let alone children) ALL of the ingredients! This does sound good to me though. MM
Robyn Osborn says
September 1, 2012 at 3:09 pmI 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 pmI am glad I found this. I wanted to make something chocolately for a picnic I am going to. Thanks so much.
Trish - Mom On Timeout says
May 6, 2013 at 3:31 pmLOVE baking with zucchini! This cake looks fabulous!
Carol | a cup of mascarpone says
May 6, 2013 at 9:48 pmLooks amazing, Joan! Adore baking with zucchini!! Pinned!!!
Joan Hayes says
May 6, 2013 at 10:34 pmThanks Carol, I’m with you, I always look forward to Zucchini in the summer!
Shaunta Morris says
July 7, 2013 at 5:34 pmI 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 pmShaunta, that’s a great idea, I’ll be adding some to my next loaf too!
Lauralee says
July 24, 2013 at 8:56 pmWe made this tonight and it was delicious! Thanks!!
Joan Hayes says
July 25, 2013 at 7:24 amSo glad you enjoyed it lauralee!
Lisa Garcia says
November 1, 2013 at 10:30 pmHi, 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 pmI 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
Sandra Lappe says
February 22, 2014 at 10:50 pmLooks 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 pmYes you can use frozen, let it thaw then squeeze any excess water out of it before using.
Carol says
February 23, 2014 at 6:56 amWow . . . 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!
Carol says
June 11, 2014 at 8:08 pmThis 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 amI use a 9 x 5 loaf pan, happy baking!
Debra says
July 11, 2014 at 10:40 amThis 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.
Caterina says
July 22, 2014 at 10:39 amThe 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 pmI 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!
Sar says
July 25, 2014 at 1:25 amThey 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!
Lolly says
July 26, 2014 at 3:18 pmI 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 amI think I’ll use the applesauce as well. Hopefully it will turn out.
Becky says
July 27, 2014 at 1:24 pmI 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 pmThat’s awesome! This cake also freezes well so you can make extra and have it in the fall again!
Lorrie says
August 4, 2014 at 4:33 pmI 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 pmLove 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.
Amy says
August 31, 2014 at 10:28 amHi, 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 pmThis will be great as muffins and perfect as a treat in their lunches!