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Chocolate Zucchini Cake
Rich, moist and fudgy! This easy cake recipe is the perfect dessert for any chocoholic. The perfect way to use up your garden zucchini.
Course
Desserts
Cuisine
American
Keyword
Chocolate Zucchini Cake
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Calories
494
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Hand Mixer
9x13 inch baking dish
Ingredients
½
cup
salted butter
softened
½
cup
vegetable oil
1 ¾
cup
sugar
2
large eggs
1
tsp
vanilla extract
½
cup
milk
½
tbsp
lemon juice
2 ½
cups
all-purpose flour
4
tbsp
cocoa powder
½
tsp
baking powder
1
tsp
baking soda
½
tsp
cinnamon
½
tsp
ground cloves
2
cups
zucchini
unpeeled and diced
1
package
chocolate chips
270g package
US Customary
-
Metric
Instructions
Preheat oven to 325°F. Grease a 9x13 baking pan.
Add lemon juice to milk and stir. Set aside for 5 minutes to become sour.
In a large bowl, cream together butter, sugar and eggs. Stir in vegetable oil, vanilla, zucchini and sour milk.
In another bowl, sift flour, cocoa, baking powder, baking soda, cinnamon and cloves.
Add dry mixture to wet mixture and stir to combine.
Spread mixture into greased baking pan. Sprinkle chocolate chips on top.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Nutrition
Serving:
1
g
|
Calories:
494
kcal
|
Carbohydrates:
66
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
208
mg
|
Fiber:
3
g
|
Sugar:
42
g