Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened cocoa powder
- ½ cup butter
- ¼ cup vegetable oil
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- ¼ cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 378 mg |
| Sugars | 26 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Not as dense as zucchini cake usually is. Loved the tender texture. I added 1 tablespoon of expresso powder to add to the strong chocolate flavor.
This is great recipe. I made it several times. I substitute butter and oil for coconut oil and only use 1 cup of sugar.
So moist and delicious! Cinnamon is a nice touch as well!
Added 1 c chocolate chips
Lo
It was easy to make very noisy and I put icing on it. delicious!!!
This cake came out so well! The only change that I made was to add 2 Tbs. of Espresso powder. The coffee flavor enhances the richness of the chocolate. I frosted it with a dark chocolate espresso ganache- Decadent!
This recipe has just the right amount of chocolate. One would never know there was zucchini in it. Mine turned out a bit drier than I would like, but I had to bake it a bit longer to get it done in the center since I used a bundt pan. I may have just baked it 5 minutes too long. Overall, great cake.
These were so good! I did make some changes to make them healthier – subbed the butter for equal amount of fat free plain greek yogurt and used white whole wheat flour. I used half the batter to make cupcakes which I baked for 20 mins, and the rest in a 8×8 pan for cake and baked about 35 minutes. came out very rich and chocolatey, and I topped with an avocado chocolate frosting also from this site. With my healthy substitutions, these are definitely healthy enough for breakfast muffins 😉 thanks for the recipe!
Came out great and had awesome flavor my entire family loved it I topped it with cream cheese frosting. Super yum!
I made this recipe when I lost my cook book. It was PERFECT! I added 1/4 tsp. Ground cloves, 1/4 tsp. Allspice’ and 1/2 tsp nutmeg. I like to have a little more spice to my cake. I used a whipped cream cheese frosting to top off my healthish dessert. ( 1-8oz pkg. of Greek cream cheese whipped, 1tsp vanilla, and 2cups of real whipped cream or whipped topping folded into the whipped cream cheese) Delicious!!
I did not like this recipe at all. I followed the recipe and found it tasted like baking soda in the end 🙁 will not be making this one again….
So moist and amazing!!! Deserves nothing less than 5 stars
I have yet to taste this cake because I just took it out of the oven. I followed the recipe exactly. I have a gas oven that tends to cook things slightly faster than allotted recipe times so I set my timer for 50 minutes. I am disappointed to say that when I opened the oven door when the timer went off I saw the entire cake had sunk in. It looks like I took it out of the oven too early & it sank in. It is completely done as I tested it with a toothpick. I hope it will taste better than it looks.
Moist and delicious, I didn’t exactly measure the zucchini, I put in more than two cups. I also added chocolate chips and dusted the top with icing sugar.
To cut the fat but retain moisture, I cut the butter down to half a stick, added half cup of applesauce and an extra half cup of zuke. I also added a cup of nestle semi sweet choc chips-half in the batter and half sprinkled on top before baking. I intend to try it with peanut butter chips. Family loved it. I cooked it in two loaf pans and was careful to not overcook. I poured a glaze of vanilla, powdered sugar, and little milk on one of them. This doesn’t need icing, little powdered sugar for decoration when serving is all.
I made this recipe last night and brought it into work this morning along with a pan of the Chocolate zucchini cake III recipe as I was trying to figure out which recipe would be better (it was my first time making both and I figured by the third and fourth version, they had to have gotten them just about right). I topped both with a homemade cream cheese icing. This one had relatively good reviews from co-workers but was the least favourite of the two with a few comments that it was too dry. I had even added an extra half cup of zucchini and an extra 1/4 cup of oil and it didn’t seem to help. It was good but I think I’ll stick with Chocolate Zucchini Cake III!
Delicious very moist. Can’t stop eating it
Nice recipe, I used Buttermilk, very moist and raised evenly in 9 x 13 pan.
This was the best chocolate cake I’ve ever made. Very moist and so delicious.
Just made this tonight. I served it warm from oven with vanilla ice-cream it was amazing, fluffy and moist. Clean plates all round.