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    You are in: Home / Baking / Elizabeth's Chocolate Zucchini Cake Recipe
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    Elizabeth's Chocolate Zucchini Cake

    Elizabeth's Chocolate Zucchini Cake. Photo by Aunty Dotty

    1/1 Photo of Elizabeth's Chocolate Zucchini Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    NitaD's Note:

    I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt chocolate, oil and butter at low heat.
    2. 2
      Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
    3. 3
      In another bowl sift together flour, cocoa, soda, baking powder and salt.
    4. 4
      Mix all ingredients alternating wet and dry.
    5. 5
      Finally add zucchini.
    6. 6
      Bake in greased and floured Bundt pan at 350 degrees F.
    7. 7
      For 40-60 minutes or until straw comes out clean.

    Ratings & Reviews:

    • on October 07, 2010

      55

      I was literally in a panic today when I realized that I had not saved this recipe to my cookbook when I first made it, and I couldn't find it when I searched!! That should tell you something. This is THE BEST ZUCCHINI CAKE EVER. My kids beg me to make it, my best friend tries to bribe me to make it; it is just that good. While you can't taste the zucchini, it adds a wonderful dimension to this cake and becomes almost ganache like in texture. It is simply delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2008

      55

      We loved this dark and chocolaty cake! So rich tasting and moist. I tried to lessen the fat content by skipping the butter and using only 3/4 cup of canola oil. I also used 6 egg whites, and it still came out moist and delicious! I also drizzled vanilla icing on while warm. Thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2013

      55

      Wow! This is the best chocolate cake I have EVER had! Period.<br/><br/>I used Ghirardelli semisweet baking chocolate. I subbed half of the zucchini for yellow squash because we had loads of it in t he garden (did that with other recipes, too, and they come out the same). The squash/zucchini really adds to the moistness. I made it as a bundt cake, unfrosted, and it took 50 minutes to cook in my oven.<br/><br/>I will say, this isn't a healthy cake--the amount of butter, sugar, and white flour pretty much cancels out the squash, but it is an incredible dessert--better than chocolate cake without squash, by far.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Elizabeth's Chocolate Zucchini Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 176
    55%
    Total Fat 19.6 g
    30%
    Saturated Fat 8.5 g
    42%
    Cholesterol 50.3 mg
    16%
    Sodium 422.7 mg
    17%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 3.0 g
    12%
    Sugars 19.8 g
    79%
    Protein 5.0 g
    10%

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