Chocolate Zucchini Cake/Muffins Recipe

Name: Chocolate Zucchini Cake/Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; ½ cup oil; 1 ¾ cups sugar; 2 eggs; 1 teaspoon vanilla; 1 cup sour cream; 4 tablespoons cocoa; 2 cups zucchini, shredded; 2 ½ cups flour; 1 teaspoon salt; 1 teaspoon baking soda; ½ teaspoon baking powder

Servings: persons

½ cup butter
½ cup oil
1 ¾ cups sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
4 tablespoons cocoa
2 cups zucchini, shredded
2 ½ cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder

1
Cream butter, oil and sugar.
2
Add eggs, vanilla, sour cream and cocoa to mixture; mix well.
3
Then add zucchini, flour, salt, soda, and baking powder.
4
Bake in a greased 9 x 13 inch pan at 350 degrees until it tests done OR.
5
Bake in muffin tins lined with cup cake papers in a 350 degree oven for 25 to 28 minutes.
6
To LIGHTEN IT UP, I use 1/4 cup butter, 1/4 cup canola oil and 1/2 cup applesauce.
7
I also use 1 1/2 cup whole wheat pastry flour and 1 cup white flour.

1326

kcal

Calories

Fat

161

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 12 ingredients. The key ingredients include: ½ cup butter, ½ cup oil, 1 ¾ cups sugar, 2 eggs, and more.

Yes, Chocolate Zucchini Cake/Muffins 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/Muffins

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