When you taste this rich, chocolately cake, you won’t believe there’s zucchini in it. Try this recipe and see how the zucchini gives the cake a delicious moistness and flavor. (I’m pretty sure that having a vegetable in this cake makes it good for us, right?!)
p.s. Chef Laura made some extra cake to put in our Dinners on Demand freezers also. So if you don’t want to make the cake, click here and check to see if we still have some left for sale!
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups sugar
- ½ cup butter, unsalted, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups zucchini, unpeeled, grated
- 1 cup semisweet chocolate chips
- ¾ cup walnuts, chopped
Preheat oven to 325 degrees. Lightly butter and flour a 13x9x2-inch baking pan and set aside.
In a medium mixing bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, add the sugar, butter and oil. Beat until blended well. Add the eggs, one at a time, beating well after each addition. Add in vanilla extract and mix to combine. Mix in the dry ingredients alternately with the buttermilk in three additions each. Mix in the zucchini.
Pour batter into the prepared pan and sprinkle the chocolate chips and nuts evenly over the top. Place in the oven and bake for about 50 minutes or until a knife inserted into the center comes out clean. Remove from the oven and set aside to cool completely.
Makes 12 servings