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Ingredients
| salted butter: 1/2 cup (or margarine//softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 1 3/4 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 1/2 tsp |
| zucchini squash (grated): 2 cups (shredded) |
| walnuts (chopped): 1 cup |
| semisweet chocolate chips (chips): 1/2 cup |
Zucchini Chocolate Cake
Credit: AllRecipes
User rating:
"Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile."
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Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
- Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.