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2011 Photo |

Ingredients:
The Dry Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon powder
1/3 cup unsweetened coco powder (Hershey)
pinch salt
Mix all ingredients well.
The Wet Ingredients:
1 1/2 cups of sugar
3 large eggs
1/2 cup applesauce
3/4 cups buttermilk
2 cups freshly grated zucchini
1tsp vanilla
1 and 1/2 cups of chocolate chips (you can use semi-sweet like I did or milk chocolate)
Garnishes:
raspberries
mint
Directions:

Pour into a well greased or sprayed pan. I used a bundt pan because it's my favorite. I baked the cake at 350 degrees for 50-55 minutes. Then tested in the center of the cake to make sure it was cooked fully.
To frost/glaze the cake I melted 1 cup of chocolate chips in the microwave with 2-3 Tbs of whole milk. Stir well until it is a rich chocolate sauce that is still thick enough to pour over the cake. Cover the cake with the chocolate sauce completely. Garnish as you wish. Slice and serve. Refrigerate to store. Enjoy.
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I love zucchini chocolate cake! My mom makes chocolate zucchini bread all the time in the summer, it is SOO good!
ReplyDeletedelicious healthy looking cake
ReplyDeleteI love that this cake has zucchini in it because I feel less guilty eating a big piece. : ) Thank you ladies for your comments.
ReplyDeleteI love desserts that have a little bit of something wholesome in them. I've tried making zucchini chocolate cake before, but haven't found my keeper recipe yet - can't wait to give this a try!
ReplyDeleteOh, my! How moist and delicious!!! And healthy? Sort of? Love it :)
ReplyDeleteIt's amazing just how many vegetables can be added to chocolate cake - I've seen recipes for Choc & beetroot, choc & brocolli and my all-time favourite, choc & potato cake.
ReplyDeleteGreat way to sneak in veggies!
ReplyDeleteLooks so good & is a wonderful way to hide the veggies- Started thinking more about these things with Jessica Seinfeld's cookbook series. Great job! Will be giving this a try.
ReplyDeletehttp://homestyleworldcook.blogspot.com
We really appreciate you coming to check out our blog! And we love zucchini cake, yours looks exceptionally good!
ReplyDeleteCan I just use 2 cups of All Purpose Flour, I do not have pastry flour or whole wheat flour. Thanks!
ReplyDeleteAmber, go ahead and do all purpose flour for all the flour. I'm sure it will be fine. :)
DeleteI was pleasantly surprised how delicious zucchini muffins were when I first made it. I can imagine how good this chocolate cake must be!
ReplyDeleteWow Zucchini in a cake...looks so yummy
ReplyDeleteZucchini cake looks moist. Yum yum
ReplyDeleteVery new to me of adding Zucchini in a cake.. looks soft and delicious presentation
ReplyDeleteBeautiful cake, Ramona! Your photos are gorgeous. Isn't zucchini the most amazing vegetable? It's like a secret "moisture" weapon for cakes like these or zucchini bread.
ReplyDeleteMy mom makes a chocolate zucchini cake that is a lot like this and it always gets devoured! :)
ReplyDeleteNow we all just have to wait until the gardens come full of zucchini. It always makes for a good chocolate cake!
ReplyDeleteI almost can't believe there's zucchini in such a rich looking chocolate cake! Bravo Ramona! :D impressive sneaky vegetable ninja! lol
ReplyDeleteSoon gardens will be full of gigantic zucchini and I can stock up to make this! This is a great way to add in veggies.
ReplyDeleteWhat a stunning cake, Ramona. Well done! :) Have a super week.
ReplyDelete