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Sue’s Chocolate Zucchini Cake

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    15 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup dark baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • FROSTING:
  • 1 can (5 ounces) evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed

Directions

  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
  • Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
  • For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Test Kitchen Tips
  • Be wary when microwaving chocolate—it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Nutrition Facts
    1 piece: 369 calories, 13g fat (6g saturated fat), 37mg cholesterol, 330mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 6g protein.
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