Recipes/Chocolate Zucchini Cake

Chocolate Zucchini Cake

Presented by: Paula Nemzek

No need to frost this sweet treat – the top is studded with chocolate chips!

serves 10 to 12

Ingredients

  • 1 3/4 cups sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini (about 2 small)
  • 2 cups semisweet chocolate chips

Preparation

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

In a large mixing bowl cream together the butter and sugar. Beat in the oil, eggs and vanilla.

Combine the dry ingredients in a separate bowl and add to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into a greased 9x13-inch pan.

Sprinkle with the chocolate chips and bake for 40 to 50 minutes, or until a toothpick comes out clean. Cool on a wire rack.

Note: Make your own sour milk (buttermilk equivalent) by adding 1/2 tablespoon vinegar to 1/2 cup milk and letting it sit for 15 minutes.

Comments

06/03/14
this was really great how the chocolate is added in to it and how the whole recipe gets it main form once
06/03/14
this was really awesome that how you have written it and how one can very simply have the privilege from it.
05/11/13

I've made a different recipe that uses orange zest and cinnamon in it and smells heavenly when cooking -- and the taste is so good! I might try adding some to this recipe to see what happens.

05/10/13

Yikes! What is the calorie count on this? Fat, oil, sugar, chocolate chips.......

05/22/13

Or just don't make it!

05/22/13

Not everything needs to be be low fat/low cal! If you are worried about the calorie count, then go for a walk after you eat it.

05/21/13

Who cares?

05/03/13

I have been making a version of this recipe for many years. It is always a hit, very moist and tasty. I often substitute honey for the sugar but use less than is called for, using @ 1 c. sugar and bit less than 1/2 c. Honey. I substitute plain yogurt for buttermilk.

I also add 1/2 teas. salt, 1/3 cup unsweetened cocoa powder and double the spices, using in addition allspice, and ginger.

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