Chocolate Zucchini Loaf Cake

Last week I asked about substituting fat-free Greek yogurt for some of the oil. I figured it out and it was perfect - instead of 6oz of oil I used 2oz oil and 3oz of yogurt. Delicious, and eliminated 2/3 of the oil. Super moist and chocolatey.

Perfect in a 9 inch round cake pan, baked 60 minutes. Moist and so delicious. The only change I made was the addition of a sprinkling of chopped pecans on the top along with the coarse brown sugar and chocolate chips. This cake will have thousands of 5 star reviews very shortly!

I have tried many zucchini breads and cakes, but was always bothered by their oiliness. I have now made this one twice substituting the 3/4 cup oil with 1/2 cup buttermilk and 1/4 cup either oil or melted butter or combination of the two ( to equal 1/4 cup). Found that hint on the King Arthur baking site. It really works well.

My husband and I are not going to have a chance to see how this cake “only gets better with age” because it’s going to be gone in no time. Made it exactly as directed. EXCELLENT.

The two terms are basically interchangeable for home bakers across the U.S., largely because the most readily-available chocolate chips in grocery stores don't have a standard baseline across brands for how to differentiate. For most home baking-type recipes (in other words, not food-science-leaning and not "bake like a pro chef"), I read "bittersweet" and "semisweet" simply to mean "not milk chocolate."

This is the best chocolate zucchini loaf I've had! I subbed in dark brown sugar because that's what I had and reduced the amount to a cup. The only other change was about 3/4 teaspoon of cinnamon. Delicious!

So very good! I also like that the zucchini doesn’t have to be drained. I used bittersweet chunky chips and I made these as muffins. It made 15 regular muffins and I baked them at 350 for 30 minutes.

Super simple, I love not having to drain the zucchini. @Tina I subbed in dutch cocoa powder, turned out great, no issues. Basically, tasted like a chocolate cake with some zucchini bits, so I can pretend it’s healthy.

Tasty recipe, I reduced the sugar to 1 cup and it was very nice and chocolaty but I would follow what others said and add nuts, coconut, and/or warm spices (cardamon, nutmeg, allspice) for more texture and dimension. The zucchini adds moisture and some texture but mostly disappears into the bread.

I have been baking and cooking for 53 years. I have many chocolate zucchini cake recipes. This recipe has replaced all of them! Self control will be a problem. My next batch will be baked in smaller loaves. One word of caution...your cake will only be as good as the chocolate and the vanilla extract that you use. (I used canola oil.)

Fabulous recipe! I used a 9" springform and followed the directions with the only deviation being chopped dark chocolate instead of chips. Moist and decadent with a touch of healthy from the zuc.

I've used yellow or crookneck squash many times in place of green zucchini in baking - always works well!

So great, I am making again. I used a combo of grapeseed and olive oil, this time canola. TIP: err on the side of underbaking.

Any problem if I use dutch cocoa powder instead of natural? Thanks-

Used self -rising flour and kahlua in place of vanilla . Because that’s what i had at the lake house. Otherwise made as instructed. Delicious!!