Ready in 45 minutes
Have you ever walked into your kitchen, in the mood for baking, and craving something chocolately, moist and delicious, only to find that when you open your fridge, you're out of eggs? This recipe is perfect for just that situation but is also perfect any time. This dense, moist chocolate treat (with the secret, healthy ingredient) is perfect any time. I've made this for years and wow my family and guests with a perfect chocolate cake every time!
"Made this tonight, have lots of zucchini from my garden. This is excellent! BEST zucchini recipe, and believe me I have made several. The batter is VERY thick, I added approx 1Tbs of milk. Also total of 3 Tbs of vanilla, 1 extra tsp of cinnamon, and 1/2 tbs of nutmeg, 1/2 c. choc chips. Topped with cream cheese frosting. It would of been perfect if I stuck to the original recipe but I wanted to try to make it "my own" And total cooking time was 30 mins for me. Thank you for sharing!"- jenabarnettprosser
Top-ranked recipe named "No-Egg Chocolate Zucchini Cake"
1. Mix zucchini, oil and vanilla.
2. In a separate bowl, mix together dry ingredients.
3. Combine dry ingredients to oil mixture gradually, stirring by hand. DO NOT BEAT! Batter will be thick.
4. Pour and spread into 9x13 inch GREASED AND FLOURED pan.
5. Bake at 350 degrees for 25-30 minutes.
6. Cool and frost with your favorite chocolate frosting (homemade or store-bought)
Beekeeper2 9 months ago
love2baake 1 year ago
ashleytrujillo 1 year ago
misskori 1 year agoThis was alright for not having any eggs in it. It really seemed more like a cakey brownie than a true cake, I frosted it with a chocolate frosting I made with milk, powdered sugar, and cocoa powder - but I tried it with and without the frosting, warm and cooled. When it was warm it was a little too gooey, but had a better taste to it. I disagree with people who said to use LESS sugar. I used MORE than the recipe called for and it still barely seemed like enough. Was well cooked in my oven in 35 minutes. husband liked it. I grated the zucchini to a medium thickness. I was worried because I didn't use the finest holes on my grater. I'd read in the comments a lady said to grate them to the size of shredded cheese... but shredded cheese comes in a finer and a thicker size so I wasn't sure, was kinda worried. I did it the size of thicker shredded bagged cheese... and it was fine. No weird texture issues, nor can you even see the Zukes in the cake. I might make this again, if I had no eggs, but I'd probably just look for another eggless recipe to try something new... this wasn't something ill be adding to my repertoire!
cmv013 1 year ago
suedzik-davidsz 1 year agoGreat way to hide a veggie! Kids now request this one.
Chocfanatic 1 year agoI substituted prune baby food for all but 2TBS 0f oil. Also used Half Splenda & half regular sugar. So moist & delicious! Do not be alarmed by thick batter. It bakes up light & cake-like.
susieq_64 1 year agoMy daughter just made this for my birthday cake and it was EXCELLENT!!!!!! It is so moist & tasty. I will be making this again for sure. :-)
Irishgirly 1 year agoYummy Yummy Yummy!!!! So moist and chocolatey. Would be lovely to add in chopped nuts too.
suedzik-davidsz 1 year agoYum, yum, yum. I added 1/2 cup of chocolate chips. SIMPLE & EASY!