Super Moist Chocolate Zucchini Cake

Dana Ramsey


My hubby grows lots of zuchinni and we are constantly trying to finds different ways to make things with them. Here is one of his favorites.

★★★★★ 1 vote
30 Min
30 Min


1 3/4 c
1/2 c
canola oil
2/3 c
applesauce, unsweetened
1 tsp
pure vanilla extract
2 1/2 c
all purpose flour
1/2 c
hershey's dark baking cocoa
1 tsp
baking soda
1\2 tsp
1/2 c
milk - i use raw milk as it is creamier you can also use buttermilk
2 c
shredded zuchinni
hershey's dark chocolate semisweet chips
1/2 c


1Preheat your oven to 350°, In a large bowl, I use my stand up mixer and beat sugar and oil on medium speed for about 1 minute, then add your eggs, applesauce and vanilla; beat 1 minute longer. In another bowl combine the flour, cocoa, baking soda and salt; add this to your sugar mixture alternating with the milk and beat until just about blended. Fold in your zucchini.
2Put the cake batter into a greased 13 inch by 9 inch baking pan. Bake for 20 minutes, sprinkle the chocolate chips all over the top, use as much as you would like but not the entire bag, I used about 3/4 of the bag, and then sprinkle the pecans all over. Bake for an additional 10 to 15 minutes or until a toothpick inserted near the center come out clean. Cool on a wire rack.

About Super Moist Chocolate Zucchini Cake

Course/Dish: Cakes
Other Tag: Quick & Easy