Chocolate Zucchini Cake

Freshly grated zucchini helps make this rich cake moist. When you're testing the cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate chip the first time, which might make you think the cake isn't done even if it is.

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 0.0%
  • Fat: 9.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 5.8g
  • Carbohydrate: 46.4g
  • Fiber: 1.9g
  • Cholesterol: 32mg
  • Iron: 1.9mg
  • Sodium: 226mg
  • Calcium: 71mg

Ingredients

  • CAKE:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup nonfat buttermilk
  • 2 cups shredded zucchini (about 2 medium)
  • 2/3 cup semisweet chocolate chips
  • GLAZE:
  • 3/4 cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 8 teaspoons fat-free milk
  • 2 tablespoons semisweet chocolate chips
  • 1/2 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
  3. 3. Place granulated sugar and next 3 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
  4. 4. Weigh or lightly spoon 11.25 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk.
  5. 5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini and chocolate chips. Pour batter into prepared pan. Bake at 350° for 1 hour or until a long wooden pick inserted in cake comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool completely on wire rack.
  6. 6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, and 1/2 teaspoon vanilla in a 1-cup glass measure. Microwave at HIGH 30 seconds or until chocolate melts. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
  7.  
  8. Young Chefs can:
  9. Measure shredded zucchini and chocolate chips
  10. Add zucchini and chocolate chips to batter
  11.  
  12. Older Chefs can:
  13. Help shred zucchini
  14. Prepare glaze, and drizzle over cake
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