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I loved this recipe. Since the cake was made with zest, I substituted orange juice for the liquid in the glaze. It’s amazing!!!
Great idea Melissa, thanks for sharing!
I made this today and found it to be too dry. I baked it according to directions in a bundt pan for 50 minutes. Maybe some oil instead of the butter would make it moister.
I am sorry to hear that. I wonder if perhaps your oven was too hot and it slightly overbaked, Christine?
I’ve had this recipe for 50 years! Every time I’ve made it, it was great. My recipe had me grease & flour 2 loaf pans. I also skipped the nuts since we have allergies. Nancy V
I replaced the pecans with chocolate chips and used all of the glaze, this cake is very dense but it came out so good. I can’t taste or see the zucchini though.
Made this cake today substituted some spices and added raisins because i didn’t have any nuts. very moist, will make it again. Frosted it with a peanut butter glaze. Delicious!!
I just made this cake. It tasted good but it stuck to the pan. I sprayed it with pam.
I just made this and it is super delish! Moist and chocolaty and yummy! I used a bit of orange juice in the glaze to compliment the orange zest in the cake. Perfect! Thank you for the recipe!
I made this cake last night, and it was amazing! Soooooo delicious! I added some chocolate chips to the batter before baking it, which added just a touch of gooeyness to eat bite. This recipe is a keeper for sure!
Best chocolate zucchini cake I’ve ever had! My aunt used to make an amazing choc zucchini cake when I was a kid and I’ve always used her recipe. I finally, guilty, decided to try a new one and I wish I did ages ago. This one is amazing!
I made this cake last night. It was moist and delicious and I loved the hint of orange zest. I will definitely be making this again.
Its my go-to recipe at least once a year! We love it!
Made this yesterday..Amazing.
I made it in a 9×13″ pan, it was very dry.Not too happy, have made many choc zuke cake recipes and never had it this dry. Could it have anything to do with baking it in a glass pyrex pan?
Hi, Mary! Emma here, managing editor. I think the likely culprit here was baking it in the 9×13 pan, which holds a larger volume than most bundt pans. This creates more surface area and a thinner cake, both of which result in a cake that bakes much more quickly. It might be possible to bake this in a 9×13 pan, but you’d definitely need to adjust the baking time. I’d recommend starting to check it after a half hour or so. Good luck!
Hey guys! Haven‘t tried this cake yet but i have 2 questions- is it possible to add more chocolate? Or would you say it’s not necessary? (I really love chocolate) :D
And is it possible to use powdered sugar instead? :)
Hello Ines, to increase the chocolate-ness of this cake, I recommend adding a half cup to a cup of chocolate chips to the batter. As for using powdered sugar instead of regular sugar in the cake batter, I do not recommend it.
Dana Gerstlauer, you mention that you have a gluten free version of the chocolate zucchini cake, would you like to share that with me Please. Cheers Yasmin Stonebanks
This recipe is excellent as is but I also added a handful of melted semi-sweet & milk chocolate chips. I also substituted orange extract for one of the teaspoons of vanilla. I’ve made this cake several times ; it’s my favorite! You wouldn’t even know that it contains zucchini
This is my second time to enjoy this delicious cake. One of my very treasured “finds”. I bake it just like it is except…LOL..I add 1/8 tsp of salt to the glaze. It deepens the flavor. Thanks for a recipe that uses one of my favorite vegetables…zucchini.
I think this is a great recipe! I added 1/2 cup Mini chocolate chips and used pecans. It was very moist and tender. I have the gluten free version of it in the oven now.
I substitute the cocoa with Bob’s Red Mill Carob Powder. I also use about half whole wheat flour. Pumpkin puree makes a great oil/butter substitute and makes It a bit healthier too. It comes out rich and decadent without being too sweet, especially if you dust the top with powdered sugar rather than glaze.
Is it unsweetened cocoa?
Hi Sunny, yes, natural, unsweetened cocoa. I’ve made the clarification in the ingredient list. Thank you!