Yummy Zucchini Chocolate Cake
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes.
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup canola oil
- 2 eggs, lightly beaten
- 1/2 cup buttermilk
- 2-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1-3/4 cups sugar
- 1/2 cup chopped pecans toasted
- 2 cups shredded zucchini
- 2/3 cup unsweetened applesauce
- 1 cup (6 ounces) miniature semisweet chocolate chips
- Carbohydrate 4.11216725265502 g
- Cholesterol 27.386111111458 mg
- Fat 21.9785005150325 g
- Fiber 1.57222051535339 g
- Protein 1.59212141101566 g
- Saturated Fat 9.17947286435185 g
- Serving Size 1 1 serving (58g)
- Sodium 82.8341474131883 mg
- Sugar 2.53994673730163 g
- Trans Fat 1.05420481669537 g
- Calories 207 calories
Step-by-step
- In a large bowl, beat sugar and oil on medium speed for 1 minute.
- Add the eggs, applesauce and vanilla; beat 1 minute longer.
- Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.
- Stir in zucchini.
- Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
- Bake at 350 degrees for 20 minutes.
- Sprinkle with chocolate chips and pecans.
- Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
My Secret to a Lighter, Delicious Zucchini Chocolate Cake
As a busy working mom, finding time to bake is a luxury, not a given. But there are certain treats that make the effort entirely worthwhile, and this zucchini chocolate cake is definitely one of them. For years, I've been searching for the perfect chocolate cake recipe – one that's decadent enough to satisfy my sweet tooth but also healthy enough to not feel guilty about indulging. Let me tell you, this recipe has been a game changer.
I discovered this recipe over two decades ago, and while the original was good, it was a bit too rich. Over the years I experimented, gradually lightening it without sacrificing any of that rich, deep chocolate flavor we all crave. The secret? Believe it or not, zucchini! It adds incredible moisture without impacting the taste. In fact, most people who've tried this cake don't even realize it has zucchini in it – that's how well-integrated the vegetable is. And the best part? No one suspects it's lighter than other chocolate cakes, making it a fantastic guilt-free indulgence.
This cake isn't just a delicious treat; it's a conversation starter. I've shared this recipe countless times, and each time, I'm met with the same surprised delight. The secret is out now, and I'm happy to share my little trick. It’s the perfect cake for birthdays, potlucks, or even just a quiet evening at home. The slightly sweet, moist crumb paired with the chocolate chips and pecans is an unforgettable combination that will leave you craving more.
Why this recipe works:
- The zucchini is a secret weapon: It adds incredible moisture to the cake, resulting in a tender crumb that's simply irresistible.
- The perfect balance of sweet and decadent: The recipe is perfectly balanced, with just the right amount of sweetness. This ensures that the chocolate flavor shines through without being overly sugary.
- Easy to make: Even though it sounds fancy, this cake is surprisingly easy to make. The straightforward instructions make it perfect for bakers of all levels.
- Crowd-pleaser: This recipe has been tried and tested many times over the years, and it's always a hit with everyone.
I often bake a double batch, and the leftovers are perfect for taking to work to share with colleagues. It’s a great way to brighten someone's day and show them a little bit of care. The recipe is also easily adaptable – try different types of chocolate chips, nuts, or even add some fresh berries for a festive twist. The possibilities are endless!
So, are you ready to bake this amazing zucchini chocolate cake? Trust me, it’s worth the effort. This recipe has become a cherished part of my family's baking repertoire and I'm confident it'll quickly become a favorite in yours, too. It's a recipe that brings people together, sparking joy and happy memories around the table – a testament to the power of simple baking. Get ready to impress your friends and family with this incredible cake. You won't regret it!
Ingredients you'll need: (A complete list is available in the original recipe details.)
Baking Tip: Make sure your zucchini is thoroughly shredded and well-drained to prevent the cake from becoming too wet.
