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Chocolate Zucchini Cake

Prep:
0 min
Cooking:
0 min
Yields:
Chocolate Zucchini Cake
Moist, rich chocolate cake.
Recipe given to me by a friend. She got the recipe from her grandmother. The recipe needed some "deciphering" and because of that the bake times on the loaf and Bundt pans are approximate.
The cake is well worth watching the oven for the last 5 or 10 minutes you will be well rewarded!

Ingredients

4 ounces unsweetened chocolate
1/2 Cup vegetable oil
2 Cups sugar
1 tsp vanilla
1/3 Cup cocoa
2 tsp baking powder
1/2 Cup chopped nits, pecans or walnuts
1/3 Cup buttermilk OR sour cream
1/2 Cup butter, room temperature
3 eggs, beaten
2 Cups sifted flour
2 tsp baking soda
1 tsp salt
3 Cups coarsely grated zucchini

Directions

Grease and flour pans
2 9 inch round or 2 loaf pans (9X5) or Bundt pan.
Pre heat oven to 350 degrees F.
Melt the chocolate and oil in a small saucepan over very low heat.
Cream butter until light; add sugar, eggs and vanilla. Beat well.
Add the melted chocolate and mix well.
Sift together the dry ingredients and stir into batter with the buttermilk. Mix the zucchini and nuts into the batter.
Pour batter into pans.
Bake round pans for 40 minutes.
Loaf pans and Bundt pan 60 minutes. Test with toothpick it should come out clean. Loaf and Bundt pans may require longer.