Zucchini Chip Chocolate Cake
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 15 servings.
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
Ingredients
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1/2 cup butter, softened
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1-3/4 cups sugar
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1/2 cup canola oil
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2 eggs
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1 teaspoon vanilla extract
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1 cup 2% milk
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1/2 cup buttermilk
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2-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups shredded zucchini
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1/2 cup semisweet chocolate chips
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Confectioners' sugar
Directions
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1.
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.
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2.
Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts
1 piece: 341 calories, 17g fat (6g saturated fat), 46mg cholesterol, 248mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 5g protein.
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