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. brown sugar; 1/2 c. white sugar; 1/2 c. margarine; 1/2 c. cooking oil; 3 eggs; 1 tsp. vanilla; 1/2 c. buttermilk; 2 1/2 c. sifted flour; 1/2 tsp. allspice; 1/2 tsp. cinnamon; 1/2 tsp. salt; 2 tsp. baking soda; 4 Tbsp. cocoa; 2 c. grated zucchini; 1/2 to 1 c. chocolate chips

Servings: persons

1 c. brown sugar
1/2 c. white sugar
1/2 c. margarine
1/2 c. cooking oil
3 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. sifted flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 c. grated zucchini
1/2 to 1 c. chocolate chips

1
Cream together margarine, oil and sugars.
2
Add eggs, vanilla and buttermilk, beating well.
3
Sift together flour, cocoa, soda and spices; add gradually to creamed mixture.
4
Stir in grated zucchini.
5
Grease and flour a 9 x 13-inch pan.
6
Put cake in pan; sprinkle over the top with chocolate chips.
7
Bake at 325u00b0 for about 45 minutes.
8
Test for doneness.
9
Cake will be quite moist.

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 15 ingredients. The key ingredients include: 1 c. brown sugar, 1/2 c. white sugar, 1/2 c. margarine, 1/2 c. cooking 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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