Catlyn's Chocolate Zucchini Cake Recipe

Name: Catlyn's Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 eggs; 1/2 cup oil; 1 tsp. vanilla; 1-3/4 cup sugar; 4 tbsp. cocoa; 2-1/2 cup flour; 1 tsp. baking soda; 1/2 tsp. ground cloves; 1/2 tsp. cinnamon; 1/2 cup sour milk*; 1 cup chocolate chips; 2 cups zucchini, unpeeled and grated

Servings: persons

1/2 cup butter
2 eggs
1/2 cup oil
1 tsp. vanilla
1-3/4 cup sugar
4 tbsp. cocoa
2-1/2 cup flour
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 cup sour milk*
1 cup chocolate chips
2 cups zucchini, unpeeled and grated

1
Preheat oven to 325F.
2
Grease a 9x13-inch pan.
3
In a bowl, cream butter and eggs.
4
Add oil, vanilla and sugar.
5
Blend well.
6
Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon.
7
Add to the butter mixture alternately with themilk.
8
Add zucchini and chocolate chips.
9
Bake 40 to 50 minutes.
10
There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake.

1129

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 2 eggs, 1/2 cup oil, 1 tsp. vanilla, and more.

Yes, Catlyn's Chocolate Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Catlyn's Chocolate Zucchini Cake

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