Double Chocolate Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 149.6
  • Total Fat: 2.6 g
  • Cholesterol: 28.0 mg
  • Sodium: 116.3 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Double Chocolate Zucchini Cake calories by ingredient
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Number of Servings: 24


    .5 cup 1% milk
    .5 tsp white vinegar
    2.5 cups white unbleached all purpose flour
    .25 cup cocoa powder
    1 tst baking soda
    .5 tsp ground cinnamon
    .5 tsp ground cloves
    .5 tsp salt
    3 eggs
    1.75 cups sugar
    1 cup natural apple sauce
    1 tsp vanilla extract
    2 cups grated zucchini
    .75 cup mini chocolate chips


preheat oven to 350 degrees

spray 13x9x2 inch cake pan with butter flavored spray

in medium measuring cup, stir together the milk & vinegar... set aside

sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into medium bowl

in large mixing bowl, using an electric mixer fitted with beaters, mix the eggs with the sugar on low speed until they are well combined. Beat in the apple sauce, vanilla and milk mixture until they are just thoroughly blended

gradually add the flour mixture, stirring it in until it is blended. Then with a wooden spoon or spatula, mix in the zucchini until combined. Pour batter into the pan. Sprinkle the chocolate chips evenly ove the top. Bake cake for 40-45 minutes or until a tester inserted in the center comes out dry. Remove the cake to a cooling rack. Allow to cool for 30 minutes & cut it into 24 equal pieces. Serve immediately or in an airtight plastic container in the refrigerator for up to 2 days. Makes 24 servings

I copied this recipe from Devin Alexander on the Discovery Health Channel, with a few tweaks!

This recipe is so moist and delicious.


Number of Servings: 24

Recipe submitted by SparkPeople user FRUFFYSMOM.

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