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 unsalted butter, softened
- ½ cup canola oil, vegetable or coconut oil
- 1 ¾ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 6 tablespoons cocoa
- ½ teaspoon cloves
- ½ teaspoon cinnamon
- 1 teaspoon soda
- ½ teaspoon 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 chocolate chips are great in this recipe.
To make a buttermilk substitute: Pour 1 tablespoon lemon juice into a 1/2 cup measure. Fill with milk and let sit for 5 minutes. Use buttermilk substitute 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.