Zucchini Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 291.5
  • Total Fat: 15.1 g
  • Cholesterol: 33.7 mg
  • Sodium: 179.8 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Zucchini Chocolate Cake calories by ingredient


Introduction

recipe is from the cookbook, The Treasury of Creative Cooking, by the editors of Consumer Guide, c. 1992

makes one 13x9-inch cake

Notes about the ingredients added for nutrient calculation:
1. I couldn't find chocolate flavoring so it isn't included
2. The chocolate chips amount was calculated (as best I could) by how many tablespoons are in a cup. A weight measurement would be more accurate, but I'm away from home and don't have my scale.
3. I suspect that a cup of sliced zucchini is a smaller amount than a cup of shredded zucchini, but again, I don't have my scale with me. recipe is from the cookbook, The Treasury of Creative Cooking, by the editors of Consumer Guide, c. 1992

makes one 13x9-inch cake

Notes about the ingredients added for nutrient calculation:
1. I couldn't find chocolate flavoring so it isn't included
2. The chocolate chips amount was calculated (as best I could) by how many tablespoons are in a cup. A weight measurement would be more accurate, but I'm away from home and don't have my scale.
3. I suspect that a cup of sliced zucchini is a smaller amount than a cup of shredded zucchini, but again, I don't have my scale with me.
Number of Servings: 20

Ingredients

    1/2 cup (1 stick) margarine or butter, softened
    1/2 cup vegetable oil
    1-2/3 cups granulated sugar
    2 eggs
    1 teaspoon vanilla
    1/2 teaspoon chocolate flavoring
    2-1/2 cups all-purpose flour
    1/4 cup cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup buttermilk
    2 cups shredded zucchini
    1 (6-ounce) package semisweet chocolate chips
    1/2 cup chopped nuts

Directions

Preheat oven to 325 degrees F. Grease and lightly flour 13x9-inch baking pan. Beat together margarine, oil and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in flavorings. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. Pour into prepared pan. Sprinkle with chocolate chips and nuts. Bake 55 minutes or until wooden pick inserted in center comes out clean; cool on wire rack. Cut into 20 squares.

Number of Servings: 20

Recipe submitted by SparkPeople user VERIVEGI.