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; 1/4 c. baking cocoa; 1 tsp. baking soda; 1 tsp. salt; 1/2 c. butter; 1/2 c. oil; 2 c. grated zucchini; 6 oz. semi-sweet chocolate chips; 1 3/4 c. sugar; 2 eggs; 1 tsp. vanilla; 1/2 c. buttermilk; 3/4 c. chopped nuts

Servings: persons

2 1/2 c. sifted flour
1/4 c. baking cocoa
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1/2 c. oil
2 c. grated zucchini
6 oz. semi-sweet chocolate chips
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. chopped nuts

1
Sift flour, cocoa, baking soda and salt and set aside.
2
Cream butter, oil and sugar in mixing bowl until light and fluffy, using electric beater at medium speed.
3
Beat eggs in one at a time. Blend in vanilla and dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
4
Stir in zucchini.
5
Pour in a 13 x 9-inch pan.
6
Sprinkle with chips and nuts.
7
Bake at 325u00b0 for 55 minutes.

2010

kcal

Calories

100

Fat

258

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 13 ingredients. The key ingredients include: 2 1/2 c. sifted flour, 1/4 c. baking cocoa, 1 tsp. baking soda, 1 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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