chocolate zucchini cake
This cake is even better the second day! The cocoa and spice make it so delicious and the buttermilk makes such a tender crumb! I use cream cheese frosting. BUT it is goood without it.
prep time
20 Min
cook time
45 Min
method
---
yield
12-15 serving(s)
Ingredients
- 1 stick butter or margerine
- 1 2/3 cups sugar
- 1/4 cup oil
- 2 - eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/4 cup cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup buttermilk or sour milk
- 2 cups grated zucchini, partially peeled
- 1 1/2 cups semi-sweet chocolate chips
- CREAM CHEESE FROSTING
- 3 ounces cream cheese
- 1/2 cup butter, softened (may omit butter and use half and half but more than 2 tablespoons.
- 2 tablespoons milk or more
- 2 cups powdered sugar
How To Make chocolate zucchini cake
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Step 1Cream together butter, sugar and oil.
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Step 2Add eggs and vanilla, mix well.
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Step 3Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
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Step 4Add the grated zucchini and chocolate chips last, stir until just combined.
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Step 5After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
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Step 6Bake in a 350 degree oven for 40-45 minutes or until tests done with a toothpick. If you make cupcakes, bake for 25 minutes. Cool completely, then frost with your favorite icing. I make cream cheese frosting.
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Step 7Cream cheese frosting: Cream butter and cream cheese until creamy, add milk and powdered sugar until consistency is what you like. Frost and enjoy that darn good cake!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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