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Chocolate Zucchini Cake

Chocolate Zucchini Cake

5.0 out of 5 · 2 ratings

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Active time: 20 min
Total time: 75 min
Serves: 8–12
Moist and delicious like banana bread only it's full of "good for you" veggies.

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15 Comments

  • Deirdre H
    Deirdre H •
    Very moist and good. I like it with avocado ice cream. I love zucchini! I love chocolate also. Great combination!
  • Kalyn S
    Kalyn S •
    How much cream is supposed to be used in this recipe? I see the amount of sour cream, but I do not see the amount of cream.
  • Dawn T
    Dawn T •
    Sorry, there was a mix up in the recipe — the recipe has now been tweaked and updated. Cheers!
  • Kalyn S
    Kalyn S •
    Should all the water be squeezed out of the grated zucchini?
  • Dawn T
    Dawn T •
    Yes, I actually made a note in the recipe that says "*Note: For the best results, use a salad spinner (or squeeze in a clean towel) to remove the excess water from the zucchini." Hope that helps. Cheers!
  • Divina C
    Divina C •
    Hi Dawn, what is the size of the 2 loaf pans? Thanks
  • Dawn T
    Dawn T •
    I have used a full-sized bundt pan and a 9 x 12" pan, but I have not used the 2 loaf pans. If I was going to use loaf pans, I would just use the ones I have, which are the standard 9 x 5" pans. Hope that helps. Cheers!
  • Sue T
    Sue T •
    I made this cake... it seems an unlikely match but it is quite delicious and moist. A terrific cake. Thanks
  • Emily A
    Emily A •
    I adapted this recipe to be plant-based by subbing two flax "eggs" for the eggs and using a non-dairy sour cream, and it turned out delicious! I might increase the leavening a little next time to see if it can rise a little more, but I kinda liked it gooey.
  • Dawn T
    Dawn T •
    Nice work Emily! Thanks for sharing your feedback. Cheers.
  • Sharon H
    Sharon H •
    Does this recipe work with other vegetables, or even fruits, such as bananas?
  • Kirk B
    Kirk B •
    Hi Sharon and thanks for your comments. So my wife has made, essentially, this recipe with bananas. We found that we needed to let it back for about 10 additional minutes - now that might be because of how our oven is calibrated or the fact that we are at high altitude; or both. But the results were amazing! Our kids loved it! Enjoy and thanks for baking with Rouxbe! Chef Kirk
  • Roxana G
    Roxana G •
    Is there a way to cook this without dairy? thank you
  • Lauren L
    Lauren L •
    Hi Roxana. Yep! You sure can. You can use a plant based sour cream or even our version of a cashew sour cream here. This one turns our great dairy free! If you are looking to omit eggs as well, I like to use a dry egg replacer. Bob's red Mill makes a decent one that you can just mix in with the oil. If you have a preferred egg substitute, use that. It is pretty forgiving. Lauren
  • Emily S
    Emily S •
    Has anyone tried a frosting on this cake? If so, which frosting might work well? My son loves this cake! We are going to make it for his 10th birthday:)

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