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Classic Zucchini and Chocolate Cake Recipe Video
|Butter||1⁄2 Cup (8 tbs), softened|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Cocoa powder||2 1⁄4 Cup (36 tbs) (Recommend: Heresy)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Salt/Table salt||1 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Shredded zucchini||2 Cup (32 tbs)|
|Chocolate chips||1⁄2 Cup (8 tbs) (Either Semi-Sweet / Dark)|
Calories 534 Calories from Fat 268
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 12.6 g63.2%
Trans Fat 0 g
Cholesterol 66.5 mg
Sodium 402.6 mg16.8%
Total Carbohydrates 78 g25.9%
Dietary Fiber 18.9 g75.5%
Sugars 24.7 g
Protein 16 g31.1%
Vitamin A 7.6% Vitamin C 7%
Calcium 10.3% Iron 49.7%
*Based on a 2000 Calorie diet
In a blender cream together the butter, vegetable oil and sugar until the sugar is dissolved. Then add in, one at a time, the eggs and the vanilla extract and mix until combined. In a separate bowl combine the flour, cocoa powder, baking powder, baking soda and salt and stir to blend all the ingredients together.
Add the dried ingredients and buttermilk into the butter, sugar and egg mixture. Alternate with dried ingredients then buttermilk until all the ingredients are combined.
Shred the zucchini, leave the skin on and if there is a lot of seeds scrap them out before shredding, then fold it into the batter.
Grease a 9x13x2 inch oven proof baking dish and place the batter in the dish. Then sprinkle the chocolate chips over the batter and place in the oven for 50 minutes.
Take out of the oven and allow for it to cool. Serve with either ice cream, whip cream or fudge, why choose just do them all! Enjoy!