Zucchini Chocolate Cake Recipe

Name: Zucchini Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sour milk; 1 tsp. lemon juice; 2 c. small diced zucchini; 1/2 c. margarine, soft; 1/2 c. vegetable oil; 3/4 c. sugar; 2 whole eggs; 1 tsp. vanilla; 2 1/2 c. unsifted flour; 4 Tbsp. cocoa; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. cinnamon; 1/2 tsp. cloves; 1/3 c. chocolate chips

Servings: persons

1/2 c. sour milk
1 tsp. lemon juice
2 c. small diced zucchini
1/2 c. margarine, soft
1/2 c. vegetable oil
3/4 c. sugar
2 whole eggs
1 tsp. vanilla
2 1/2 c. unsifted flour
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/3 c. chocolate chips

1
Add lemon juice to sour milk; set 5 minutes.
2
Cream margarine, oil and sugar.
3
Add eggs, vanilla and sour milk.
4
Beat with mixer until blended.
5
Mix all ingredients together.
6
Mix the two mixtures together.
7
Stir in diced zucchini.
8
Spoon batter into 9 x 12-inch pan that has been greased and floured.
9
Bake at 325u00b0 for 40 to 45 minutes.
10
No frosting needed.

1245

kcal

Calories

Fat

186

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: 1/2 c. sour milk, 1 tsp. lemon juice, 2 c. small diced zucchini, 1/2 c. margarine, soft, 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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