Chocolate Zucchini Cake Recipe

Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. flour; 1/4 c. baking cocoa; 1 tsp. salt; 1 tsp. baking soda; 1/2 c. butter; 1/2 c. oil (cooking); 1 3/4 c. sugar; 2 eggs; 1 tsp. vanilla; 1/2 c. buttermilk; 2 c. grated zucchini; 3/4 c. chopped walnuts; 16 oz. pkg. chocolate chips

Servings: persons

2 1/4 c. flour
1/4 c. baking cocoa
1 tsp. salt
1 tsp. baking soda
1/2 c. butter
1/2 c. oil (cooking)
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 c. grated zucchini
3/4 c. chopped walnuts
16 oz. pkg. chocolate chips

1
Sift together flour, cocoa, baking soda and salt.
2
Set aside. Cream together butter, oil, sugar and vanilla until light and creamy with mixer.
3
Beat in eggs one at a time.
4
Add dry ingredients alternating with buttermilk.
5
Stir in zucchini.
6
Pour batter into 9 x 13-inch pan.
7
Sprinkle with chocolate chips and walnuts.
8
Bake at 325u00b0 for 55 minutes.

2636

kcal

Calories

151

Fat

296

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 1/4 c. flour, 1/4 c. baking cocoa, 1 tsp. salt, 1 tsp. baking soda, and more.

Yes, 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.

Chocolate Zucchini Cake

How did you like this recipe?

Frequently Asked Questions