Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce.

Chocolate Zucchini Cake #SundaySupper

Chocolate Zucchini Cake is moist and decadent!

This Chocolate Zucchini Cake is so good, you would never know there is actually something in it that is good for you. I chose to use half canola oil and half unsweetened applesauce to make it a little healthier. I also made it nice and chocolate-y with cocoa. There is no fat or cholesterol in cocoa, so I’m figuring this cake is actually not too bad for me!

Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce.

I frosted it with vanilla frosting, but honestly, I could eat it without frosting. It’s that good!

Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce.

The first time I had zucchini in a cake I was 10 years old. It was similar to this cake, but it wasn’t chocolate. It was made in a jelly roll pan and had the same kind of frosting.

I have made Zucchini Muffins and Zucchini Oatmeal Cookies, but I decided to develop a chocolate cake recipe for this weeks Sunday Supper. I am so glad I did. This will become one of my go-to desserts, especially if we are expecting company.

Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce.

Chocolate Zucchini Cake

Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce. You might also like:

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m
  • Serves: 20

Ingredients

For the cake:

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups zucchini, shredded
  • 3 eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup unsweetened applesauce

For the frosting:

  • 2 cups powdered sugar, sifted
  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk

Instructions

  1. Preheat oven to 350°. Grease and lightly flour 10" X 15" X 1" jelly roll pan.
  2. In a large bowl mix the ingredients for the cake until combined. Pour into jelly roll pan. Bake for 23-25 minutes or until toothpick inserted into the center comes out clean. Cool completely.
  3. Beat the butter, powdered sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in enough milk to make the frosting a spreadable consistency. Spread evenly, in a thin layer, over cooled cake.

Many thanks to our host Susan Pridmore from The Wimpy Vegetarian and campaign manager Renee Pajestka from Renee’s Kitchen Adventures for bringing us Sunday Supper this week!

World Vegetable Day is October 1st, and the month of October is Vegetarian Awareness Month, so the Sunday Supper Crew has come up with some great vegetarian recipes.

Check out all of the delicious inspiration below!

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Chocolate Zucchini Cake is moist, decadent and has all the traditional ingredients of classic chocolate cake, with the addition of zucchini and applesauce.

 

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