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Zucchini Chip Chocolate Cake

 Zucchini Chip 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

  • Preheat oven to 325°. In a large bowl, beat 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
  • 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 13x9-in. baking pan. Sprinkle with chocolate
  • chips. Bake 45-50 minutes or until a toothpick inserted in center

2 of 2

Zucchini Chip Chocolate Cake (continued)

Directions (continued)

  • comes out clean. Cool on a wire rack. Dust with confectioners'
  • sugar. Yield: 15 servings.
Nutritional 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.