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 cups sifted all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 3/4 cups sugar; 1/2 cup butter, at room temperature; 1/2 cup vegetable oil; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk; 2 cups grated unpeeled zucchini; 6 ounces semi-sweet chocolate chips; 3/4 cup chopped walnuts (optional)

Servings: persons

2 1/4 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup butter, at room temperature
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini
6 ounces semi-sweet chocolate chips
3/4 cup chopped walnuts (optional)

1
Preheat oven to 325 degrees.
2
Butter & flour a 9x13 pan.
3
Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
4
Beat sugar, butter, & oil with dry ingredients until well blended.
5
Add eggs, one at a time, beating well after each addition.
6
Beat in vanilla.
7
Mix in dry ingredients alternately with buttermilk in 3 additions each.
8
Stir in grated zucchini.
9
Pour batter into prepared pan.
10
Sprinkle chocolate chips & nuts (optional) over top.
11
Bake about 50 minutes, testing with toothpick.
12
Cool cake in pan.

1750

kcal

Calories

111

Fat

178

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: 2 1/4 cups sifted all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, 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

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