Chocolate Chip Zucchini Cake

Consider adding this recipe to your collection of zucchini recipes.  It’s moist and delicious, and satisfies the chocolate craving in anyone!

Serves: 12-15

1/2 cup margarine or butter (1 stick, room temperature)
1 3/4 cups sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp. white vinegar = sour milk)
2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini, peeled if desired, drained (about 2 medium)
12 ounces semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 325 degrees (for a glass pan) or 350 degrees (for a metal pan).  In a mixing bowl, cream together the room temperature margarine/butter and sugar.  Add the oil, eggs, vanilla and buttermilk and mix well.  In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt.  Gradually add to the wet ingredients and mix well.  Fold in the zucchini.  Pour into a greased and floured 9×13″ pan.  Sprinkle the chocolate chips and nuts (if using) over the top of the cake.  Bake at 325 degrees for 45-50 minutes or at 350 degrees for 35-40 minutes.  Let cool before cutting.

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