Chocolate Zucchini Cake
Chocolate Zucchini Cake is ultra-moist — thanks to freshly grated zucchini baked right in. With chocolate chips in every bite, this cake doesn’t even need frosting!
Ingredients
- ½ cup butter, softened
- ½ cup canola oil
- 1 ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 3 tablespoons cocoa
- ½ teaspoons cloves
- ½ teaspoons cinnamon
- 1 teaspoons soda
- ½ teaspoons salt
- 2 cups zucchini, peeled, seeded, and grated
- ½ cup buttermilk
- 1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees and position rack in the center of the oven.
- Grease a 9x13-inch baking pan.
- In the bowl of a stand mixer, cream butter, oil and sugar together.
- Add eggs and vanilla and beat on low for two minutes.
- Gently mix in flour, cocoa, cloves, cinnamon, soda and salt.
- Fold in zucchini, buttermilk and chocolate chips.
- Pour batter into prepared pan and bake for 40-45 minutes.
Notes
This recipe works fine without peeling and seeding the zucchini. Just grate or blend the zucchini before adding to the cake mixture.
Semi sweet chips are great in this recipe.
To make buttermilk substitute: Pour 1 tablespoon lemon juice into a 1/2 cup measure. Fill with milk and let sit for 5 minutes. Stir and use in recipe as directed. If you have Greek yogurt, you may also use 1/2 cup of plain unsweetened Greek yogurt in place of buttermilk.