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Zucchini Chocolate Cake

 Zucchini Chocolate Cake
Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.—Leon Kingsley, Marshfield, Massachusetts
12-15 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded peeled zucchini
  • 1/2 cup semisweet chocolate chips

Directions

  • In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla.
  • Combine dry ingredients; add to the creamed mixture alternately with
  • buttermilk. Mix well. Stir in zucchini. Pour into a greased 13-in. x
  • 9-in. baking dish. Sprinkle with chocolate chips.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Yield: 12-15
  • servings.

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Zucchini Chocolate Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.