Print Options

Back to Buttermilk Chocolate Zucchini Cake >

Include these items:

Select reviews >

Taste of Home Logo

Buttermilk Chocolate Zucchini Cake

 Buttermilk Chocolate Zucchini Cake
I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.
12-15 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 tablespoons baking cocoa
  • 3 cups grated zucchini (about 3 medium), drained
  • 1/2 to 1 cup semisweet chocolate chips

Directions

  • In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and
  • buttermilk; mix well. Sift together dry ingredients; add to creamed
  • mixture. Add zucchini and stir until blended. Pour into a greased
  • and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on
  • top. Bake at 325° for 45 minutes or until cake tests done.
  • Yield: 12-15 servings.

2 of 2

Buttermilk Chocolate Zucchini Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 328 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 337 mg sodium, 43 g carbohydrate, 2 g fiber, 5 g protein.