Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. packed brown sugar; 1/2 c. white sugar; 1/2 c. butter; 1/2 c. oil; 3 eggs; 1/2 tsp. cinnamon; 2 tsp. baking soda; 2 c. mashed zucchini; 1 c. chocolate chips; 1 tsp. vanilla; 1/2 c. buttermilk; 2 1/2 c. flour; 1/2 tsp. salt; 4 Tbsp. cocoa

Servings: persons

1 c. packed brown sugar
1/2 c. white sugar
1/2 c. butter
1/2 c. oil
3 eggs
1/2 tsp. cinnamon
2 tsp. baking soda
2 c. mashed zucchini
1 c. chocolate chips
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
1/2 tsp. salt
4 Tbsp. cocoa

1
Cream the first 4 ingredients together in a large mixing bowl. Add eggs, vanilla and buttermilk; mix well.
2
Measure and sift all dry ingredients together into a bowl with wet ingredients.
3
Grate zucchini and stir into mixture.
4
Pour batter into greased and floured 13 x 9-inch pan or 10-inch tube pan.
5
Sprinkle chips on top of batter.
6
Bake in preheated oven at 325u00b0 for 45 to 50 minutes. Tube pan will take at least 1/2 hour more to bake.
7
Test for doneness.
8
Cool in pan for a few minutes before turning out on wire rack.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 c. packed brown sugar, 1/2 c. white sugar, 1/2 c. butter, 1/2 c. oil, and more.

Yes, 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.

Zucchini Cake

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