The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Fudge Cake

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Its rumored that no one locks their cars around here, except for during zucchini season. If you forget to lock it you might come back to find a crate of zucchinis on your seat!

So what do you do when you have a lot of zucchini? Find a way to mix it with chocolate of course! This is not a new idea, nor a new recipe, but once you try it, you will love it.

This cake is thick, chewy, almost fudge like. No one can resist!

Ingredients

  • 2 cups Flour
  • ¾ cups Cocoa
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • 1 teaspoon Cinnamon
  • 2 cups White Sugar (I Use C&H Extra Fine Sugar)
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Canola Oil
  • 3 cups Grated Zucchini
  • ½ bags Chocolate Chips (optional)
  • ½ cups Walnuts Or Hazelnuts (optional)

Preparation

Preheat oven to 350 degrees.

Sift all dry ingredients and sugar in large bowl. (flour, cocoa, baking soda, baking powder, salt, cinnamon, sugar)

Add eggs, vanilla, and oil. Mix by hand.

Add in grated zucchini. (Its a good idea to place zucchini on clean towel and squeeze out as much water as possible.)

I used the largest side with my hand grater. I love the extra texture it adds to the cake.

Combine until all ingredients fully incorporated.

Place in greased 9×13 pan.

Cook for about 50 minutes. May need to go longer. Test cake with toothpick to determine if done.

If you really like dark chocolate, I think shaving some really good quality cacao over the top would be the perfect addition. Ghirardelli even has a 60% cacao bittersweet chip… which just might send a dark chocolate lover into cardiac arrest. :)

There’s no need for frosting, but if you prefer, cream cheese frosting goes really well!

12 Comments

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westmonster on 10.7.2011

This cake has just come out of the oven after 65 minutes in a springform pan. It smells very spicy and chocolatey, and I will post my review after I’ve had a chance to taste it.

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crayongirl on 9.9.2010

THIS.IS.SO.GOOD! Forget making breads and make this cake! Comfort food heaven. The neighbors will forgive you for making this and leaving it for them, IF you have any left after trying it. YUM! Thanks for this recipe! By the way, I’ll leave my car unlocked for zucchini anytime!

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sherrietraveling on 9.6.2010

I forgot to say that I substituted 1/2 cup applesauce for 1/2 cup oil and it was moist and delicious.

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sherrietraveling on 9.6.2010

Very good. The kids liked it especially. We didn’t frost it.

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manda2177, i am baker, i am mommy on 9.6.2009

I am SOOOO glad you guys are enjoying it! Thanks so much for the feedback!!

God bless!

7 Reviews

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Deanna F on 10.26.2015

Loved the chocolate/cinnamon flavor combination. It was great with some whipped cream! Mine turned out cakey, not fudgey – but I did replace some of the oil with applesauce and I know that impacts the texture. I also used shredded zucchini that I had frozen, so maybe I was able to squeeze more liquid out of it because of that.

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simoneandherkitchen on 9.11.2014

Made this for a friend get together and took the leftovers into work the next day — everybody raved. Loved it, (Did I mention it was my breakfast this morning?) Delish!!

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tammy on 8.15.2013

The whole office loved it and they did not know there was zucchini in it until they had quickly devoured it. This is a keeper!

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westmonster on 10.7.2011

This cake was made today and will probably be gone by tomorrow – it’s sooo good! And it’s basically just veggies so no worries there.
I do think that some frosting (in my case: left-over “That’s the best frosting I ever had” with a little left-over mascarpone cheese mixed in) really adds a certain “extra” that brings the cake over the top.
It really is a great recipe! Easy to make, fudgey and spongey to touch, and very yummy to eat.
Thank you!

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Sassy Sarah on 9.19.2010

I made your cake recipe using half wheat and half white flour. It helped with the moistness of the zucchini. It just got out of the oven and I’m sure it will taste good! Thanks for the tips and recipe!

P.S. I loved that you included that anecdote about zucchini. No sooner had I brought home a HUGE zucchini, but my husband shared the same anecdote. :) Apparently, great minds think alike.

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