Zucchini Chocolate Cake Recipe

Name: Zucchini Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. sifted flour; 1/2 tsp. allspice; 1/2 tsp. cinnamon; 1/2 tsp. salt; 2 tsp. soda; 4 Tbsp. cocoa; 1/2 c. sugar; 1 c. packed brown sugar; 1/2 c. butter or margarine; 1/2 c. oil; 3 eggs; 1/2 c. buttermilk; 1 tsp. vanilla; 2 c. grated, unpeeled zucchini; 1 c. semi-sweet chocolate chips

Servings: persons

2 1/2 c. sifted flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. soda
4 Tbsp. cocoa
1/2 c. sugar
1 c. packed brown sugar
1/2 c. butter or margarine
1/2 c. oil
3 eggs
1/2 c. buttermilk
1 tsp. vanilla
2 c. grated, unpeeled zucchini
1 c. semi-sweet chocolate chips

1
Sift together first 6 ingredients; set aside.
2
In a large mixing bowl, cream together sugars, butter and oil.
3
Add eggs, buttermilk and vanilla; mix well.
4
Sift in dry ingredients; mix well.
5
Add zucchini; stir until well blended.
6
Pour into a greased and floured 9 x 13-inch baking pan.
7
Sprinkle chocolate chips evenly over top.
8
Bake at 325u00b0 for 45 minutes.

2080

kcal

Calories

108

Fat

253

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 15 ingredients. The key ingredients include: 2 1/2 c. sifted flour, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1/2 tsp. salt, and more.

Yes, Zucchini Chocolate 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 Chocolate Cake

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