Double Chocolate Zucchini Cake

Posted on 20. Mar, 2011 by in Food


1/2 cup unsweetened applesauce

1/2 cup canola oil

1 cup of sugar (can use Splenda)

2 large eggs

1 tsp. vanilla

1/2 cup of milk

1 T. white vinegar

2 cups all-purpose flour

1/2 cup of whole wheat flour

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. baking soda

4 T. unsweetened baking cocoa

2 cups, grated skin on zucchini (no seeds)

1 cup of chocolate chips

1/4 cup pecans (optional)


1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

2.  In a medium bowl, stir together first 7 ingredients and mix well.  The add flour, salt, cinnamon, baking soda, baking cocoa.  Fold in the zucchini and 1 cup of chocolate chips. Pour into the prepared pan and spread evenly. (Optional: only add 1/2 of chocolate chips to mix. Then after in pan top with nuts and other 1/2 of chocolate chips.)

3.  Bake for 40 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting. This is such a rich cake, frosting is not really necessary. Optional: dust with powdered sugar.

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