Chocolate Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 259.7
  • Total Fat: 14.7 g
  • Cholesterol: 34.0 mg
  • Sodium: 193.4 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Zucchini Cake calories by ingredient


Introduction

This is a nice, moist cake. It freezes well.
 This is a nice, moist cake. It freezes well.
Number of Servings: 20

Ingredients

    1 c. sifted all-purpose flour
    1 1/4 c. whole wheat flour
    1 tsp. baking soda
    1 tsp. salt
    ½ c. unsweetened cocoa powder
    ½ c. vegetable oil
    ½ c. unsalted butter, room temperature
    1-1/4 c. sugar
    2 large eggs
    1 tsp. vanilla
    ½ c. buttermilk
    2 c. grated zucchini
    1 c. (or less) semi-sweet chocolate chips
    3/4 c. chopped walnuts (optional)


Directions

Preheat oven to 325 degrees. Spray a 13x9 inch baking pan. Sift flour, cocoa powder, baking powder and salt into a medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle nuts and chocolate chips over the top. (If you use mini chocolate chips, you only need ½ cup.) Bake cake for 50 minutes. Cool cake completely in pan. Serves 16.

Number of Servings: 20

Recipe submitted by SparkPeople user MIMIMAMA8.