Zucchini Chocolate Cake – a delicious recipe with flour, cocoa, salt, baking soda, baking powder, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour with cocoa, salt, baking soda and baking powder. Set aside.
2
In a large mixing bowl, cream the margarine, oil and sugar.
3
Stir in vanilla extract, eggs and milk.
4
Blend well. Gradually add dry ingredients.
5
Mix until batter is smooth.
6
Add zucchini to mixture.
7
Spread batter in a 9 x 13-inch pan that has been greased on the bottom and then dusted with cocoa.
8
Sprinkle chocolate chips and chopped nutmeats over top. Bake at 350u00b0 for 45 minutes or until cake tests done; edges will begin to leaves sides of pan and top will spring back when lightly touched with finger. Cool in pan on wire rack. Serve cake slightly warm or completely cooled, plain or with ice cream, whipped cream or whipped topping. Serves 15.
1694
kcal
Calories
58
g
Fat
270
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 1/2 c. flour, 4 Tbsp. cocoa, 1 tsp. salt, 1 tsp. baking soda, 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.
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