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Chocolate Zucchini Cake

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This recipe comes from Caroline, a friend of The Doctor Yum Project. She entered this in her town fair and won a blue ribbon! We give it a blue ribbon for taste and we love that it is full of zucchini.

Ingredients

Food
Amt
Units
Prep
Notes
2 cups all-purpose flour
all-purpose flour
2
cups
2 cups sugar
sugar
2
cups
¾ cup cocoa powder
cocoa powder
¾
cup
2 teaspoons baking soda
baking soda
2
teaspoons
1 teaspoon baking powder
baking powder
1
teaspoon
½ teaspoon salt
salt
½
teaspoon
2 teaspoons ground cinnamon
ground cinnamon
2
teaspoons
4 eggs
eggs
4
1¼ cups vegetable oil (or sunflower if you prefer)
vegetable oil
cups
or sunflower if you prefer
3 cups zucchini, grated (about 4.5 medium zucchini, do not squeeze out water)
zucchini
3
cups
grated
about 4.5 medium zucchini, do not squeeze out water

Method

Combine flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Mix until even. Whisk in eggs and oil until even. Add zucchini and mix until just combined and even. Grease a bundt pan and pour in batter. Bake in a 350 degree preheated oven for 50-70 minute or until toothpick comes out with crumbs and no batter. Cool and remove from pan.

Prep time
30 min
Cook time
50 min
Yields/Serves:
12-16
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Super Yum! Couldn’t taste the zucchini...a good thing!” —Gus, age 9
😫😟😐😀😍 “Yum, because I’m not a chocolate person” —Kelly, a grown up
😫😟😐😀😍 “Super Yum!” —Jon, age 6
😫😟😐😀😍 “I like the chocolate!” —Angel, age 9
😫😟😐😀😍 “Very creamy!” —Barb, a grown up