Zucchini Chocolate Cake
This Zucchini Chocolate Cake is moist and delicious, easy to make, and packed with delicious chocolate flavour and fresh zucchini!
Servings 12 servings
Calories 417kcal
Ingredients
- 1/2 cup butter melted and cooled
- 1/2 cup vegetable oil
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups shredded zucchini
- 2 1/2 cups all purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular pan (or equivalent size) by greasing it and lining the bottom and sides with parchment paper.
- In a large bowl, combine the melted butter, oil, sugar, eggs, vanilla, buttermilk, and shredded zucchini with a whisk until well combined.
- To a separate bowl (or in the same bowl, on top of the wet ingredients), add the flour, cocoa, baking soda, cinnamon, cloves, and salt.
- Mix together well with a spatula until combined and no streaks of flour remain.
- Pour the batter into the prepared pan immediately and sprinkle the chocolate chips over the top of the batter.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool in the pan until cooled completely before slicing and serving.
Video
Notes
This cake keeps well in an airtight container at room temperature for about 3 days, and in the freezer for about 3 months.
Nutrition
Serving: 1slice | Calories: 417kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 285mg | Potassium: 135mg | Fiber: 2g | Sugar: 35g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg