Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I’m Sally, a cookbook author, photographer, and blogger. I replaced one half of the oil with applesauce (three quarter cup applesauce three quarter cup oil and instead of just folding in lightly packed shredded zucchini I folded it in then muxed it at medium speed with my mixmaster for one to two minutes to make the batter. Fold in the nuts and zucchini until they are evenly distributed. Hi Sheena, We are so happy that this recipe was such a hit with your friends and family! I was wondering if you offer nutrition information for your recipes? Hi Sally! I was given fresh zucchini by my co-worker and wanted to bake a cake. I used a bundt pan (65 minutes to bake) and made a simple chocolate glaze for the top. Thanks Sally! If it comes out clean, it is done. If you try anything let us know how it goes! The original recipe for this cake had a whopping 1/2 cup butter and 1/2 cup oil … which adds up to nearly 1,800 calories. Thaw, then squeeze out most of the excess liquid. Hi..this is a wonderful recipe..l used organic coconut sugar instead of white granulated..and used 3/4 cup demera brown sugar.l used grapeseed oil..it all worked together super good..just a nice moist texture..will be making this often..thank you…. Will definitely make it again. In this special FREE series, I reveal my most powerful SECRETS to great baking. Can you just look at how rich and moist this cake is? The first week of every November is all about Thanksgiving Pies. For a detailed printable recipe refer to the recipe card at the end of the blog post. Hi Annie, Yes, you can use frozen zucchini. Substituted chocolate chips for the nuts. Great in bundt pan rather than 9x13 cake plan. Today, we have a triple dose of chocolate in the form of luxuriously rich chocolate zucchini cake. This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables! The great thing that it was loaded with zucchini which my picky kids usually wouldn’t touch, yet they ate all of it.thank you Sally! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Set aside. I will definitely make them again… they were super moist and no one noticed the zucchini! Grease two 9×2 inch cake pans. Cool cake completely before frosting with your favorite frosting. I just won best dessert at a Zucchini Festival with this recipe. Sweet but not extremely sweet and makes good use of zucchini! Could I use some of my grated frozen zucchini for this cake? (I like my own buttercream frosting better than yours though- sorry!). I use white whole wheat flour (King Arthur and Wheat Montana sell a white spring kernel variety, which is lighter and sweeter than regular whole wheat, but just as nutritious), and it still tastes like regular chocolate cake. Ingredients 2 cups all-purpose flour 2 cups white sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 ½ cups vegetable oil 3 cups grated zucchini … I frosted it with a vanilla powdered sugar frosting and it took FIRST place. I cut the oil to 3/4 cup and added 3/4 cup of apple sauce. Thanks a gain for the terrific recipe and new family favorite. ), this is the most decadent way to eat your greens. Did muffin tins and it made 29 muffins, cooking for ONLY 19 MINUTES, so be sure to keep an eye on these smaller quantities, and check with a toothpick as instructed. The real secret behind it are the hidden vegetables inside. You can frost it with chocolate frosting or cream cheese icing. Thanks for a wonderful recipe! Excellent moist cake . Carrot cake is one of my all-time favorites, and using this same recipe as a guideline makes one of the most delicious, moist versions I’ve ever had! Only one person could tell there was zucchini in it (that's only because she got a piece of peel). Modifications from Zucchini Cake Recipe Above. Thank you so much! Taking on vacation with us. We also left out the nuts, which was just fine. My husband and I agree that this is the best chocolate cake we’ve ever eaten, zucchini or no zucchini. The cake was wonderful, but please don't add 1 1/2 cups of oil! Information is not currently available for this nutrient. After one bite you’ll be convinced this is the best way to eat your veggies! This is a fabulous recipe! I’ve made it twice and savored every bite! Also, I can trim the fat without it tasting low-fat.I replace 1/2 cup to 1 cup of the oil with applesauce or mashed pear (use a small hole grater on an apple if you don't have any applesauce). I also cut the sugar in half because the applesauce is sweet so that would make up for some of the missing sugar and then I added a tsp of vanilla. We do this for my regular chocolate cake, too. Fantastic! Thank you. (Make sure they’re at least 2 inches … Would the time and temperature need to change? But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Not overly sweet and wonderfully chocolatey. A mahoosive hit with my italian friends, family and neighbours who had never considered zucchini as a cake ingredient! Allow cakes to cool completely in the pans set on a wire rack. And instead of using all, all-purpose flour, I used 1 cup of all-purpose and 1 cup of whole wheat. About to make this today for a disbelieving partner. I entered it in the chocolate cake category at our county fair. This recipe has saved me going bonkers with an overflow of zucchine. Mine is in the oven right now. Hi Mary, We haven’t tried this as a bundt cake but readers have had success. This is the best chocolate cake I’ve ever made! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. I will try it again and use 2/3 cup rather than 3/4 cup cocoa. I added some chopped pecans to the batter and a teaspoon of instant coffee to the frosting. Always the same great result, I would recommend ( and have done ) it over and over. It was a big hit! Let’s review: This chocolate zucchini cake comes together quickly and easily! Percent Daily Values are based on a 2,000 calorie diet. This cake was perfectly moist with just 1 cup of oil. Quick and easy to make with a moist deep chocolate taste. I used Ateco #30 tip for the piping. It’s my go to recipe now and I will be making it again and again! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I don’t know what I did, this did not turn out at all. 269 calories; protein 3.4g 7% DV; carbohydrates 27.2g 9% DV; fat 17.5g 27% DV; cholesterol 31mg 10% DV; sodium 187.6mg 8% DV. Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Made with three cups of shredded zucchini (you can’t taste it! We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. Most people won't think twice about serving basic cornbread when is on the table. Anyway, when I brought this cake to my friends birthday party, everybody raved about it! With this Zucchini Chocolate Cake recipe, I’ve once again used one of my standard swaps for making healthier muffins, snack cakes and quick breads – I subbed out most of the fat and replaced it with applesauce. The cake batter will be slightly thick thanks to all of the zucchini! Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. This decadent cake is made with fresh summer zucchini and pantry basics. I’ve made this cake three times since July. Preheat oven to 350°F (177°C). Grab a cookie, take a seat, and have fun exploring! Also try these as cupcakes! I have now made this cake a number of times and we as a family adore it!! To test for doneness, insert a toothpick into the center of the cake. Not too sweet, lusciously chocolatey, and moist! I replaced one half of the oil with applesauce (three quarter cup applesauce three quarter cup oil and instead of just folding in lightly packed shredded zucchini I folded it in then muxed it at medium speed with my mixmaster for one to two minutes to make the batter. and Easy to make too! This cake was extremely moist; however it had a somewhat bitter flavor. Made this cake for the first time— winner! Grease two 9×2 inch cake pans. Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days. I used olive oil, as I do with most of my baking, and it was great. 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