Chocolate Zucchini Cake
This moist, fudgy and oh-so-delicious cake is a great way to use up your garden zucchini harvest.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chocolate Zucchini Cake
0
Servings15
Cook Time50 Minutes
Ingredients
½ cup unsalted butter, room temperature
½ cup vegetable oil
1 ¾ cups granulated sugar
1 teaspoon pure vanilla extract
2 eggs
½ cup buttermilk
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups coarsely shredded zucchini
½ cup semi-sweet chocolate chips
½ cup chopped walnuts
Directions
- Grease and flour a 9x13-inch baking pan.
- Heat oven to 325 F.
- Cream ½ cup room temperature unsalted butter, ½ cup vegetable oil and 1 ¾ cups granulated sugar; blend in 1 teaspoon pure vanilla extract, 2 eggs and ½ cup buttermilk.
- In separate bowl, combine 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt and ½ teaspoon baking powder; stir into creamed mixture with 2 cups coarsely shredded zucchini.
- Pour cake batter into prepared pan. Sprinkle with ½ cup semi-sweet chocolate chips and ½ cup chopped walnuts.
- Bake until cake tests done with a wooden pick, about 50 minutes.
- Cool on wire rack.
Makes 15-18 servings.
0 minutes
Prep Time
50 minutes
Cook Time
15
Servings
Directions
- Grease and flour a 9x13-inch baking pan.
- Heat oven to 325 F.
- Cream ½ cup room temperature unsalted butter, ½ cup vegetable oil and 1 ¾ cups granulated sugar; blend in 1 teaspoon pure vanilla extract, 2 eggs and ½ cup buttermilk.
- In separate bowl, combine 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt and ½ teaspoon baking powder; stir into creamed mixture with 2 cups coarsely shredded zucchini.
- Pour cake batter into prepared pan. Sprinkle with ½ cup semi-sweet chocolate chips and ½ cup chopped walnuts.
- Bake until cake tests done with a wooden pick, about 50 minutes.
- Cool on wire rack.
Makes 15-18 servings.