Chocolate Zucchini Cakes
Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.
Recipe by Southern Living April 2013
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04/01/2022
These are so good! I followed the recipe, including the Chocolate Frosting.
A few observations, however:
- the batter was way more than 2/3-full of the six mini loaves! I wound up easily 3/4ths filling the six then went with more loaves. Wound up with 9 very-big mini-loaves! Checked them after baking about 32 minutes and were fine.
- was concerned that the frosting recipe wouldn’t make enough for the extra loaves, but since several in family prefer not-as-sweet things thought it wouldn’t be a problem. It wasn’t a problem at all, since we have WAY more than needed. Will probably use it as a sweet dip for vanilla wafers.
We will definitely make these again, but either planning to adjust recipe volume or with knowledge of having probably 9-12 mini-loaves.
05/31/2014
why can't there ever be any nutrition listings? I need the facts.
05/20/2014
My favorite chocolate cake recipe!! I read all the reviews, but I didn't change a thing. They turned out perfect! I took them to a bake sale, they were a huge hit. I loved the cinnamon, it added just the right touch. I will be making this again. I also used the frosting recipe at the bottom, it was perfect!!
07/17/2013
The cakes are moist and tasty. The icing was a bit runny; next time I will decrease the amount of milk.
06/10/2013
A moist cake with a surprisingly light texture. I thought it would be rich and heavy like a carrot cake. I could not taste the zucchini at all. It was incorporated very well into the batter. The only thing I would change would be to omit the cinnamon. It was a little more pronounced than I would have liked. I baked it in an oversized loaf pan instead of mini loaf pans. I did not have sour cream on hand for the frosting so I used some half & half. Also I only used a 16 ounce box of powdered sugar. I liked the cake and would make this again.
04/13/2013
This recipe was great. I would love it even more if I knew how to convert these little cakes into a sheet cake. I think that might be a little tricky since it is such a moist cake. Also, the last little cake seemed as fresh as the first. Good make ahead dessert. The icing recipe that came with this in SL MAG had too much vanilla. Next time I will halve it.
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