This post may contain affiliate links. See my privacy policy for details.

I really apologize for all the zucchini recipes if you don’t have an abundance like us gardener’s do this time of year.

Perhaps your neighbor might drop some off and run away cackling.

I am considering it. Random bombing of zucchini’s on my neighbors porches.They would totally know it’s me though, I would be busted in a second since I am the only person who has an obvious garden in their yard.

MY LATEST VIDEOS

There IS a national Drop Zucchini on Your Neighbors Doorstep day, but I can’t find an exact date, reports vary as to when it is. But it should be secretive and random and you aren’t supposed to get caught!

I say every day is Drop Zucchini on Your Neighbors Doorstep Day. Perhaps you can even attach a recipe like this one to it, wouldn’t that be a lovely surprise!

This was going to be a loaf  and it was a good one, but this is so thick  that you could make it a cake as well.

Thick, fudgy, rich chocolate cake goodness. Or loaf, depending on how you slice it.

And there is no oil in it, just applesauce. You can’t tell, other than the lack of greasy feeling when eating it, which is a very good thing.

Ingredients Needed:

1 1/2 cups of shredded zucchini
1 cup of flour
1/2 cup of cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup of applesauce
1/2 cup of white sugar
1/2 cup of packed brown sugar
2 eggs
1 tsp vanilla
3/4- 1 cup of chocolate chips

In your mixer bowl combine the eggs, applesauce, vanillas and sugars.

Mix!

Sift together your dry ingredients, then add to the egg mixture, combining well on low speed.

Remove the bowl from the mixer and fold in the chocolate chips.

Grease and flour a loaf pan, then pour the batter in.

Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Which can be hard to do with chocolate chips in the recipe, but it is doable.

It amazes me that this green vegetable can be hidden in such tasty baking!

 

0 from 0 votes
Chocolate Zucchini Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Dessert
Cuisine: American
Keyword: chocolate zucchini cake
Servings: 10
Author: Karlynn Johnston
Ingredients
Dry Ingredients
  • 2 cups of flour
  • 1 cup of cocoa
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
Wet Ingredients
  • 2/3 cup of vegetable oil
  • 1 cup of white sugar
  • 1 cup of packed brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 cups of shredded zucchini
  • 2 cups of chocolate chips
Instructions
  1. Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
  2. In a large bowl, whisk together your dry ingredients, then set aside.
  3. In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs and vanilla. Beat on low until they are combined.
  4. Add the dry mixture to the egg mixture, combining well on low speed.
  5. Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
  6. Grease and flour a standard bundt pan, then pour the batter in.
  7. Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Remember to check in the inner part of the bundt cake as they are notorious for baking in the middle LAST!
Recipe Notes

You can easily substitute in applesauce for the oil if wanted, I've tested it and it works like a charm!

1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

15 Comments

  1. Pingback: Basic Chocolate Zucchini Loaf - The Kitchen Magpie

  2. Cheri Abbott Reply

    Looks great! (It has zucchini in it, so it must be low calorie, right? 🙂

  3. Pingback: Cheesy Buffalo Chicken Zucchini Boats - The Kitchen Magpie

  4. This recipe is absolutely delicious! I used gluten free flour, substituted swerve for the sugar and left out the chocolate chips for a much lower calorie cake. It came out great!!

  5. Beingkelly Reply

    OMG! This is the most AMAZING Zucchini Bread I’ve ever made! Thank you!

    I discovered your blog about a year ago and I must say you are my go-to when I’m looking for a recipe now.

    I haven’t been dusappointed with any of your recipes but this cake…ITS THE BEST!

  6. I made this and it is so delicious! Thank you for sharing the recipe! 🙂

  7. This is by far the best chocolate zucchini recipe I have ever come across. I get demands for this recipe when I make it. A staple for zucchini growers or gifters!! Thanks for sharing 😀

  8. sell your damaged cars Reply

    Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.

  9. Karlee Urbanoski Reply

    I was just thinking I need to try this zucchini cake! 🙂

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.