sneak-ret ingredient chocolate cake

★★★★★ 1 Review
methodmaven avatar
By Tam D
from The Dalles, OR

This recipe is a fabulous way to use up that zucchini, and it's a sneaky way to get your family to eat more vegetables ;) It's moist and delicious, and needs no frosting or topping!

serves 12-16
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For sneak-ret ingredient chocolate cake

  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1 3/4 c
  • 2
  • 1 tsp
  • 1/2 c
    buttermilk or sour milk
  • ----------
  • 2 1/2 c
  • 3 Tbsp
    cocoa powder or carob powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 2 tsp
  • -----------
  • 2 c
    grated zucchini
  • 1/2 c
  • 1/2 c
    chopped nuts, optional
  • 1/2 c
    chocolate or carob chips

How To Make sneak-ret ingredient chocolate cake

  • 1
    Preheat oven to 350 degrees. Prepare a bundt pan with food release spray. If you don't have buttermilk, you can sour regular milk with 1 1/2 tsp. vinegar. Stir and set aside.
  • 2
    With a mixer, cream together the butter, oil, and sugar. Beat in the eggs, vanilla, and buttermilk or sour milk.
  • 3
    In a separate bowl sift together the dry ingredients. Add the raisins and nuts and stir to coat. (Coating the raisins and nuts with flour helps prevent them from sinking.)
  • 4
    Add the flour mixture to the creamed mixture, stirring to combine thoroughly. Stir in the zucchini, making sure to break up any clumps, and the chocolate/carob chips.
  • 5
    Pour the batter into the prepared bundt pan. Bake at 350 degrees for 45-60 minutes. Test for doneness -- baking time depends on how much moisture is in the zucchini.
  • 6
    Allow to cool 5-10 minutes, then turn out cake onto serving plate. Cool to room temperature. Serve.
  • 7
    NOTE: For special occasions, this cake is wonderful served with whipped cream or ice cream. NOTE: You can shred your zucchini in two cup amounts and store it in zip-top bags in the freezer. When you're ready to make this cake, thaw the zucchini, and drain it a bit, then proceed as though it were fresh :) **We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, with a little coconut flour for extra nutrition and flavor. You can substitute up to 25% of the flour in a recipe with coconut flour.