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Zucchini Chocolate Cake

Zucchini Chocolate Cake
This moist, chocolatey cake makes good use of summer’s bounty of zucchini. Serve it alone or with fresh berries. —Weda Mosellie, Phillipsburg, New Jersey
15 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup 2% milk
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar

Directions

  • In a large bowl, beat the butter, sugar and oil until smooth. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine milk and buttermilk. Combine the flour, cocoa,
  • baking soda, baking powder and salt; add to batter alternately with
  • milk mixture, beating well after each addition. Fold in zucchini.
  • Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with
  • chocolate chips. Bake at 325° for 45-50 minutes or until a
© Taste of Home 2013

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Zucchini Chocolate Cake (continued)

Directions (continued)

  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack. Dust with confectioners' sugar. Yield: 15 servings.
Nutrition Facts: 1 piece (calculated without confectioners' sugar) equals 341 calories, 17 g fat (6 g saturated fat), 46 mg cholesterol, 248 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013