Zucchini Chocolate Cake

“Man, oh man!Exceptionally moist.I substituted applesauce for the oil (left in the butter)and greased the pan for baking.My 6-year old added ingredients in no particular order and it still turned out fantastic! I’ll never use another recipe for this cake!”

“Made this into moist, delicious muffins.Didn’t tell the fussy ones there was zucchini in them until they had finished and declared they delcious. This is a keeper.”

“Out of all the Zucchini Chocolate Cake recipes, this was the one I chose and I’m glad I did (and so was my husband). Very good, moist cake. I changed a few things: first spray & flour the pan, whenever a cake mix asks for oil I liquify the same amount of bananas, in this case I used 3/4 cup bananas plus 1/4 cup oil. Could use 50/50.(Try it, you’ll be glad you did)also used 3 eggs because I had so many, and I used whole wheat and unbleached flour combined. Thank you for this recipe, will make it again. Vicky P. “

“My husband was hankerin’ for a piece of chocolate cake so I whipped this one up for him. He never knew that I put zucchini in it! I did put a chocolate frosting on it(sweet tooth). Thanks for a yummy cake!”

“Yum! Moist & delicious–and not too sweet. Be sure to grease the pan, though. We’ll make this one again.”

“This is great and so moist that you don’t need to frost it.Very easy too.”

“I hate to add anything negative, but I was duped by this same recipe twice and thought it might be worth adding my two cents.I made this a few days ago and when I finished mixing the batter realized that I had made this very cake last year and had forgotten it was the same recipe.The recipe does not have enough cocoa in it to make it truely chocolately.It’s a very light colored batter…. and not very chocolately cake either.1/4 cup wasn’t even close.I tried to add a little at the end when I realized it, but it was too little too late.If you are looking for a nice dark chocolate zucchini cake/bread, this one may leave you wanting more… it needs a LOT more cocoa.Sorry!”

“We loved this cake, and make it all the time.I freeze individual pieces, and then we can pull one out to take for lunch whenever we want.I use 1/2 sugar/splenda, and also applesauce for the oil.The chips do seems to sink to the bottom, so I will try the mini chips next time.Love it though!”

“I love when I find a recipe that can be made as is and it turns out perfect!This makes a nice, thick batter that spread nicely into my 9×13, was done baking at exactly 1 hour, and tasted wonderful.We had a hard time letting it cool, it smelled so good.The cake was moist with a good crumb and had a rich chocolate flavor.If I were to change anything (and I don’t know that I will) it would be to cut back the sugar to 1 1/4 or 1 1/2 cup, we don’t eat many sweets and this came across sweeter than we are used to.”

“Great recipe.Very moist and flavor was great.Made into muffins, which I had a horrible time getting out of the muffin tins despite using my usual product which works great with other recipes.Will make again, next time with muffin tin liners!”

“Wow!Fantastic cake!!!We all huddled around the pan after it cooled and the best afternoon snack ever!Thank you so much for this wholesome dessert.”

“Charlie – Fantastic cake!!!Not a single person who tasted it, could tell that zucchini was an ingredient.You could ice it, but it stood on its own, without it.”

“this cake was wonderful.Followed recipe just as posted andmade 2 cakes. I frosted one with chocolate cream cheese frosting and left the other plain. both cakes were gone in 2 days. My 15 yr. old son hates any green vegetable so I didn’t tell him there was zucchini in this cake. he took some to his friends house and between them I think they ate half the cake I did tell him later it was zucchini cake…”

“thank you for a wonderful, moist, delicious cake recipe.I had some zucchini and buttermilk to get rid of; this was a great way to do it.Mary”

“Very, very good. This cake was moist and just the right amount of sweet. I added a cup of coconut and used pecans because I was out of walnuts. Next time, I will add frosting and this will be a nice version of German chocolate cake.Thanks for the great recipe!”

“Made the correction of 3/4 cup cocoa and left out the chocolate chips and nuts. I also used palm sugar to make it healthier. I’m glad I greatly increased the cocoa was dark and delicious!
Everything else was great very moist and lovely!!”

“This surely worth trying!LOVE, LOVE, LOVE this cake!I’ve made it once and am getting ready to make it again!”

“Good but a little dry to me. I did love the chocolate chips! I actually think these would be good as a muffin.”

“Super moist and oh so good. I made it just as the recipe stated except for the walnuts. My family does not care for walnuts. The 2nd time I made it, I used applesauce instead od the oil. UUUMMM Good. No need for icing on this cake. This recipe is a keeper. Thanks for a great recipe and another way to use up the Zucchini.”

“AWESOME!!I have an abundance of zucchini and this is one of the 2 best ways to use it all up!(Other is the recipe for canned zucchini salsa on here!)To Die For!!”