Chocolate Zucchini Cake
.
Yield
16 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 3 | each |
zucchini
about 6 inches long, shredded, about 2 cups |
|
| ½ | cup |
chocolate chips
or more, if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 3 | each |
zucchini
about 6 inches long, shredded, about 2 cups |
|
| 118 | ml |
chocolate chips
or more, if desired |
*
|
Directions
Preheat oven to 325℉ (160℃).
Grease a 9x13 inch pan.
Combine sugars, butter and oil.
Add eggs, buttermilk, and vanilla and mix well.
Sift together the flour, cocoa, soda, cinnamon and salt.
Add to the mixture. Stir in zucchini.
Pour into pan and sprinkle chips over the top. Bake 45 minutes cool, then turn out on wire rack.
This is a really moist cake that may last for awhile.
