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Zucchini Chocolate Cake - newspaper


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  • 1/2 c. vegetable oil
  • 1/2 c. applesauce
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup buttermilk or sour milk (1/2 cup milk mixed with 1 tsp. vinegar)
  • 2-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 2-2 1/2 cups shredded zucchini (2 medium zucchini)
  • 1/2 cup chopped nuts
  • 1 cup choc. chips (optional)



Step 1

Preheat oven to 350. Grease 9x13 pan and set aside. In large bowl, combine the oil, applesauce, sugar eggs, vanilla and buttermilk and mix well. In a separate bowl, sift together the flour, cocoa, baking soda, salt, baking powder and cinnamon. Gradually add the dry ingredients to the batter, mixing well after each addition. Fold in the zucchini, nuts, and chocolate chips if using. Spread the batter in the pan and bake at 350 for 45-60 minutes. Baking time depends on how juicy the zucchini is. Press the cake lightly in the middle. It should be firm. Cool before cutting.

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