Zucchini Chocolate Cake Recipes

Moist and oh so yummy!

A simple, tasty and nutritious Cake

Everyone loves this cake. I make it healthier by cutting the fat with applesauce. I personally do not like to use the artificial sugars; but you could further reduce calories that way.
Also, the original recipe calls for just a half a cup of chocolate chips; but I did the nutritional info for a whole cup sprinkled over the top.

So moist and full of chocolatey goodness. You'll be amazed this is loaded with zucchini. It adds moistness that is a wonderful balance to the chocolate punch of the dark cocoa powder and 2 types of chocolate chips.

Flourless dessert option with protein and fiber!

This recipe has only 2.5 grams of fat. A healthy chocolatey treat everyone will love.

Great way to have some chocolate cake but get some veggies too. I have been told kids love it!

I am working on ways to modify the recipe, so if you have any ideas, leave a comment!

Moist and rich chocolate cake with subbed avocado for half the butter and the extra goodness of zucchini.

Low Carb, Low Fat, THM on-plan dessert

Moist and delicious way to eat your veggies!

A nice moist chocolate cake, and you get a dose of veggies too!

Very moist cake and high in fiber!

Considered diabetic

A wonderful way to use that extra garden fresh (or frozen) zucchini. Very moist and studded with chocolate chips. A favorite among everyone.

A very moist cake with a small added veggie benefit!

Vegan, high fiber and low fat

Nice flavor, not to strong on the Zucchini

This is absolutely the best Chocolate Zuch Cake.
Moist, full flavored. Your Family will love it.

Delicious way to use those garden zucchini undetected.

A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin.

By substituting the applesauce for oil, this recipe is instantly lightened up, just as moist, and has just 1g. of fat as opposed to the over 9 in the original. I also made it into 24 servings instead of 9. Additionally, I sometimes use 1/2 Splenda for baking and 1/2 sugar. This cuts down the sugar content and calorie content from what is listed for the recipe, but you can experiment. This also works well in a loaf. Increase baking time accordingly. Enjoy!

from Rachel Ray magazine

very good and moist