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Chocolate Zucchini Cake

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.

Oxmoor House AUGUST 2011

  • Yield: 16 servings (serving size: 1 slice)


  • 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


1. Preheat oven to 350°.

2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

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. 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. 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. 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.


Young Chefs can:

Measure shredded zucchini and chocolate chips

Add zucchini and chocolate chips to batter


Older Chefs can:

Help shred zucchini

Prepare glaze, and drizzle over cake

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

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Chocolate Zucchini Cake recipe