Select Print Page

print recipe header

Chocolate Zucchini Cake

Prep:
0 min
Cooking:
0 min
Yields:
Chocolate Zucchini Cake
This is a great cake! But I make it in small bread pans. Makes great gifts.

Ingredients

1/2 cup butter
1/2 cup oil
1 3/4 cup sugar
2 eggs
2 1/2 cups flour
1 tsp. baking soda
4 Tbsp. cocoa powder
2 tsp. vanilla
2 cups shredded zucchini
1/2 cup milk w/1 Tbsp. vinegar added
1 cup chopped nut meats
1 cup chocolate chips

Directions

Cream together the first four ingredients. Mix the dry ingredients together and add to the creamed mixture with the vanilla, zucchini and soured milk. Mix well, about 3 minutes. Grease and flour bread pans or a 9"x13" cake pan. Pre-heat oven to 325°F.
Fill prepared pans 3/4 full and sprinkle with the chopped nuts and chocolate chips. Bake the cake for 45 minutes and the mini loafs for 30 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes and turn out mini loafs to cool on cooling racks. Let cool completely. Wrap in plastic wrap and can be frozen for up to 6 months.
I also like to add 1 cup of nut meats to the zucchini batter before baking.