How to Make Chocolate Zucchini Cake IV - A Step-by-Step Guide

Chocolate Zucchini Cake is a decadent and indulgent dessert that combines the rich flavors of chocolate with the subtle sweetness of zucchini. This unique and flavorful cake is the perfect way to use up an abundance of zucchinis from your garden or local farmers market. This recipe for Chocolate Zucchini Cake IV is not only delicious, but also incredibly easy to make, making it a perfect treat for any occasion.

One of the great things about this recipe is that the zucchini adds moistu...

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Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsweetened cocoa powder
  • ½ cup butter
  • ¼ cup vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • ¼ cup milk

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 16
  • Yield: 1 - 9x13 inch pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
  • In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Nutrition

    274 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 50mg
    • Sodium: 378mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 124mg