Chocolate Zucchini Cake

By mary Armstrong
@emit1961

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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

12-15

Prep:

20 Min

Cook:

45 Min

Ingredients

1 stick: butter or margerine
1 2/3 c: sugar
1/4 c: oil
2: eggs
1 tsp: vanilla extract
2 1/2 c: flour
1/4 c: cocoa
1/2 tsp: baking powder
1 tsp: baking soda
1/2 tsp: cinnamon
1/4 tsp: salt
1/2 c: buttermilk or sour milk
2 c: grated zucchini, partially peeled
1 1/2 c: semi-sweet chocolate chips
3 oz: cream cheese
1/2 c: butter, softened (may omit butter and use half and half but more than 2 tablespoons.
2 Tbsp: milk or more
2 c: powdered sugar

How to Make Chocolate Zucchini Cake

Step-by-Step

1Cream together butter, sugar and oil.
2Add eggs and vanilla, mix well.
3Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
4Add the grated zucchini and chocolate chips last, stir until just combined.
5After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
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.
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!