Chocolate Zucchini Cake Recipe

Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 oz.) sq. unsweetened chocolate; 4 eggs; 3 c. sugar; 1 1/2 c. vegetable oil; 3 c. flour; 1 1/2 tsp. baking powder; 1 tsp. soda; 1 1/2 tsp. cinnamon; 1 tsp. salt; 3 c. grated zucchini; 1 1/4 c. chopped pecans

Servings: persons

3 (1 oz.) sq. unsweetened chocolate
4 eggs
3 c. sugar
1 1/2 c. vegetable oil
3 c. flour
1 1/2 tsp. baking powder
1 tsp. soda
1 1/2 tsp. cinnamon
1 tsp. salt
3 c. grated zucchini
1 1/4 c. chopped pecans

1
Melt chocolate over hot water; cool.
2
Beat eggs until thick and lemon colored.
3
Add sugar; beat well.
4
Add oil and chocolate; blend well.
5
Combine dry ingredients; add to liquid mixture and beat until smooth.
6
Stir in zucchini and 1 cup nuts.
7
Batter will be very thick.
8
Pour into greased and floured 10-inch tube pan. Sprinkle with 1/4 cup nuts.
9
Bake at 350u00b0 for 1 1/4 hours.

3255

kcal

Calories

179

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (1 oz.) sq. unsweetened chocolate, 4 eggs, 3 c. sugar, 1 1/2 c. vegetable oil, and more.

Yes, Chocolate Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cake

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