Big Island Chocolaty Zucchini Macadamia Nut Cake

Sherry Blizzard


This tasty chocolaty concoction will have you saving that zucchini just to make this cake. It will disappear almost instantaneously! I wanted to use that Zucchini Pineapple I canned a few years ago....see Tess Greer's Canning Corner for the recipe. When you have zucchini coming out of your ears this time of year, you wonder what you will do with it all! This is IT! My inspiration came from the abundance of zucchini pineapple on my shelves, overripe bananas and those lovely macadamia nuts I got while on vacation. My mom is visiting, so I needed it to be diabetic friendly.


★★★★★ 1 vote

15 Min
50 Min


  • 3
  • 1/2 c
    applesauce, unsweetened
  • 1 1/2 c
  • 1/2 c
  • 2 tsp
    vanilla extract
  • 1 1/2 c
    zucchini, grated
  • 1 c
    crushed pineapple *see notes
  • 1
    banana, smashed

  • 2 1/3 c
  • 1/3 c
    unsweetened cocoa
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1/4 tsp
    baking powder
  • 1/2 c
    macadamia nuts, chopped
  • 1 c
    dark or milk chocolate chips

How to Make Big Island Chocolaty Zucchini Macadamia Nut Cake


  1. Preheat oven to 350. Lightly spray either two 9x5 loaf pans or one 9x5 loaf pan and six muffin tins. I use silicone pops right out.
  2. In a bowl, whisk eggs, applesauce, banana, splenda/sugar, vanilla, zucchini and pineapple ***I use the mock "zucchini pineapple"....find that in the canning corner of JAP.
  3. In another bowl, combine flour, cocoa, baking soda, cinnamon salt and baking powder. Mix the wet ingredients into the dry ingredients. Stir well.
  4. Add nuts and chocolate chips. This recipe will make two 9x5 loaves. Bake 45 to 50 minutes or until done in the middle. Cool for 15 minutes then pop out of the pans and cool completely before wrapping in plastic.

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