8 to 10 servings

This tasty chocolate-zucchini cake is a wonderful way to use up a bountiful zucchini harvest. The grated zucchini not only adds a boost of nutrition to this dessert, but also keeps the cake extra-moist.

How to Make It

Step 1

Combine first 4 ingredients.

Step 2

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Step 3

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Ratings & Reviews

What a disappointment!

April 17, 2016
With all the raves, I am amazed how this recipe turned out. It tastes okay, but was SO dry that it made cutting a slice quite a challenge -- just crumbled into hunks. Definitely will not make again. And, need to get some vanilla ice cream in order to finish it off.

texan74's Review

October 08, 2013
I love this cake. It is so moist and flavorful. Everyone is surprised to learn it has 3 cups of zucchini in it. I have made several of them this summer from my own home-grown zucchini. Yummy!

SweetBaker34's Review

June 08, 2013

portland's Review

September 15, 2012
taste and texture alright, had a little trouble taking out of bundt pan. like that the recipe used 3 cups of zucchini.

fpalm15's Review

September 09, 2012

amyallen's Review

July 07, 2011
I served this as part of a "Summer Bounty" theme dinner. When asked how this fit into the theme, people were SHOCKED to find there was zucchini in it! Very clever way to add fiber and veggies to kids. Love it.

kbolton1's Review

September 07, 2010
Moist, flavorful with a satisfying hint of crunch. Would have gotten 5 stars if it had been a lower calorie count. I brought it to a girls' soccer dinner and it was well-received--UNTIL I told them that they were also eating a good portion of zucchini with their dessert. :)

78jessica's Review

August 03, 2010
Great taste, great texture, and easy to make! I had to make some substitutions because of what I had on hand: olive oil rather than vegetable, exchanged one cup of the all-purpose for wheat flour, bittersweet and semisweet chocolate for the unsweetened, and used walnuts rather than pecans. Yet it still turned out great! Next time I'll look for something similar with less oil and sugar though.

kh221903's Review

July 26, 2010
Great cake! Very moist and great way to sneak in zucchini, but not quite as healthy as everyone thinks. The three cups of sugar do not balance out the zucchini.

smmslo's Review

July 31, 2009
VERY yum. Quite moist. Easy to prepare. I would make it again for 'every day' snacking or for special occassion or bake sale. I made a chocolate/coffee glaze instead of sprinkling with powdered sugar, which increased the caloric count, but really added richness too. Didn't chop the nuts because one son doesn't like nuts and could pick them out easier ;-). I don't think it effected the cake. Can't wait to have another slice...