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Zucchini Chocolate Cake Recipe
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 2⁄3 Cup (26.67 tbs)|
|Chocolate flavoring||1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Shredded zucchini||2 Cup (32 tbs)|
|Semisweet chocolate chips||6 Ounce (1 Package)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5767 Calories from Fat 2629
% Daily Value*
Total Fat 296 g455.9%
Saturated Fat 58.4 g291.9%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3246.8 mg135.3%
Total Carbohydrates 746 g248.7%
Dietary Fiber 36.2 g144.8%
Sugars 404.9 g
Protein 85 g170.4%
Vitamin A 97.3% Vitamin C 70.5%
Calcium 32.4% Iron 142%
*Based on a 2000 Calorie diet
Grease and lightly flour 13 x 9-inch baking pan.
Beat together margarine, oil and sugar in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in flavorings.
Combine dry ingredients.
Add to creamed mixture alternately with buttermilk, beating well after each addition.
Stir in zucchini.
Pour into prepared pan.
Sprinkle with chocolate chips and nuts.
Bake 55 minutes or until wooden pick inserted in center comes out clean; cool on wire rack.
Cut into squares.
Frost with your favorite chocolate frosting, if desired.