Description
This recipe delivers a moist and delicious chocolate zucchini cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
- In a large bowl, cream together sugar and softened butter until light and fluffy.
- Beat in the vegetable oil, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, whisk the buttermilk.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips, if using.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy cake.
- Do not overmix the batter after adding the dry ingredients.
- Allow the cake to cool completely before frosting or serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American