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Chocolate Zucchini Cake

Paula Nemzek of KCTS 9
No need to frost this sweet treat – the top is studded with chocolate chips!
serves 10 to 12
  • 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
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.