Chocolate Zucchini Cake
This is a chocolate lover's dream cake, packed with double chocolate with hints of warm spices and soft and tender with freshly grated zucchini.
Servings: 16 servings
Calories: 395kcal
Ingredients
- 2 ½ cups flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup butter softened to room temperature
- 1/4 cup vegetable oil
- 1 3/4 cup sugar
- 3 large eggs
- 1/2 cup buttermilk or milk
- 2 teaspoons vanilla
- 3 cups finely grated zucchini allow to sit on a paper towel to drain
- 2 cups semi-sweet chocolate chips divided
Instructions
- Finely grate zucchini on a box shredder and pat dry with a paper towel.
- Preheat the oven to 350℉. Grease a 10 to 12-inch bundt pan, a 9" x 13" pan or 12 muffin cups.
- In a bowl combine the flour, cocoa, baking powder, baking soda, cinnamon, salt, and cloves. Set aside.
- Cream the butter, oil, and sugar until light and fluffy in a separate bowl. Add the eggs, buttermilk, and vanilla, stirring to combine.
- Slowly add the dry ingredients to the wet ingredients until just combined, being careful not to overmix. Fold in the zucchini and chocolate chips.
- Spread the batter in the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition
Calories: 395kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 372mg | Potassium: 266mg | Fiber: 4g | Sugar: 31g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg