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Triple Chocolate Zucchini Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: Makes a 9x13 inch cake
The reason this wonderful chocolate zucchini cake is called "Triple Chocolate" is not because there are 3 types of chocolate in the cake itself, but 2 types of chocolate in the cake, and additional unsweetened cocoa in the frosting. A yummy cake to serve anytime of the year and will be especially enjoyed by all of those die-hard "chocolate lovers".....Diana, Diana's Desserts

1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups unpeeled zucchini, grated
1/2 cup water (or liquid from the grated zucchini)
1 1/2 cups all-purpose flour
2 tbsp. dry cultured buttermilk blend or non-fat dry milk
1/4 cup unsweetened cocoa
1 tsp. salt
1 tsp. baking soda
1 cup chocolate chips

Preheat oven to 350 degrees F (180 C).

Mix the oil, applesauce, and sugar. Add the eggs and vanilla and beat well. Add the zucchini and water and mix. Add the flour, buttermilk blend, cocoa, salt, and baking soda and mix thoroughly. Add the chocolate chips and mix.

Spray a 9 x 13-inch pan with non-stick spray. Flour it lightly. Pour the cake batter into the pan. Bake in preheated 350 degree F (180 C) oven for approximately 45-55 minutes (check it by putting a toothpick into the middle of the cake; if it comes out clean, the cake is done).

Cool and frost with chocolate frosting. (see frosting recipe below).

Makes one 9 x 13-inch cake.

Chocolate Frosting

1/2 cup (1 stick/4 oz/113g) unsalted butter or margarine
4 tbsp. unsweetened cocoa
6 tbsp. buttermilk
1 tsp. vanilla extract
2 cups confectioners' sugar

In a small saucepan, heat the 1/2 cup butter or margarine, the 4 tbsp. cocoa, and the 6 tbsp. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time. Frost cake when cooled completely.

Makes enough to frost a 9 x 13-inch cake.

Source: DianasDesserts.com
Date: August 9, 2002


Reviewer: Vantisy Green
The cake batter tasted good. The frosting was sour. The cake was rubbery and not at all chocolaty. It was a waste of all new ingredients.

Reviewer: Morgan E. West
I thought the cake had a unique taste to it. I'm a huge chocolate lover although it wasn't quite chocolatey enough for me. I'm terribly sorry, but on the other hand I do still love zuchinni bread!


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