Zucchini Chocolate Cake

• 2 1/2 cups all-purpose flour
• 1/4 cup dark baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 2 cups zucchini, grated
• 6 ounces semisweet chocolate chips
• 3/4 cup walnuts, chopped

Method

Preheat oven to 325°F.

Over a large bowl, sift flour, cocoa, baking soda and salt.  Put to the side. 

Set an electric mixer on medium and cream the butter, oil, and sugar in a mixing bowl until light. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla .

Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini,  half the chocolate chips and half the walnuts - reserving the rest for the top of the cake. 

Pour batter into a greased  13 x 9 x 2-inch baking pan. Sprinkle with reserved chocolate chips and walnuts.

Bake in a preheated 325° F. oven for 55 minutes or until cake tests done to a toothpick. Cool in pan on a wire rack. Cut into squares to serve.

Contributor: Debbie Howell           back to zucchini article - more recipes

 

top of page