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Chocolate Nut Zucchini Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 10
Serve a big slice of this scrumptious chocolate zucchini cake with a big glass of milk to your kids after a long day at school. They will love it!!

3 squares unsweetened chocolate
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups granulated sugar
1 1/2 cups vegetable oil
3 cups grated zucchini
1 cup finely chopped walnuts or pecans

Grease and flour a 10-inch tube or Bundt pan. Melt chocolate in a double boiler (or a metal bowl set over hot water) or in the microwave. Let cool.

Preheat oven to 350 degrees F (180 C). Sift together flour, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat eggs until thick and light.

Gradually add sugar, 1/4 cup at a time, beating well after each addition.

Add oil and cooled chocolate and beat well until blended. Lower speed and add dry ingredients, mixing until smooth. (Batter will be thick.) Using a wooden spoon, stir in grated zucchini and nuts. Turn batter into prepared pan.

Bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely.

Makes 10 servings.

Date: October 6, 2004


Reviewer: Chef-Boy-Ar-Bakke
I was suprised that a cake that cooked 1 hour and 15 minutes was so moist. And it was delicious too!

A "best" use for Zucchini in my opinion. I added 1/2 tsp. cinnamon and 1 tsp. vanilla. Moist and stays delicious for days.

Reviewer: Loretta
Love this cake. Makes use of my abundant zucchini as well as offering my guests a moist chocolaty treat.


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