Super Moist Chocolate Pecan Zucchini Cake

Super Moist Chocolate Pecan Zucchini Cake Recipe

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Patsy Fowler


oh my this cake is really good it almost melts in your mouth

★★★★★ 1 vote
15 Min
40 Min


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1/2 c
butter, softened
1/2 c
1 3/4 c
2 1/2 c
4 Tbsp
cocoa powder
1/2 tsp
baking powder
1/2 tsp
1/2 tsp
1 tsp
baking soda
1 tsp
vanilla extract
1/2 c
buttermilk (or 1/2 cup milk plus 1 tablespoon vinegar)
2 c
shredded zucchini


1/2 c
brown sugar
1/2 c
pecans, in pieces
1 c
chocolate chips (i used milk chocolate)
1 c

How to Make Super Moist Chocolate Pecan Zucchini Cake


  • 1preheat oven to 350.
  • 2into your stand mixer or large mixing bowl, place 1/2 cup softened butter, 1/2 cup oil, 1-3/4 cup sugar and 2 eggs.
  • 3mix it well, about 3 minutes should do it.
  • 4into a medium sized mixing bowl place 2-1/2 cups flour, 4 tablespoons cocoa, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.
  • 5whisk it around making sure all ingredients are well distributed.
  • 6pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.
  • 7add the dry ingredients and mix until everything is well combined.
  • 8peel yourself some zucchini and shred it all up. you need a total of 2 cups. add it to the chocolate cake batter and mix until combined.
  • 9spray a 9x13 inch pan with cooking spray and pour the batter in. spread it around with a knife.
  • 10roughly chop up some pecans, 1/2 a cup would be just perfect.
  • 11pour the pecans, 1/2 cup brown sugar and 1 cup milk and chocolate chips into the same mixing bowl used for the dry ingredients.
  • 12toss the topping ingredients together and sprinkle them over the top of the cake batter.
  • 13bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • 14serve warm from the oven with vanilla ice cream. its really good the second and third day as well. just reheat in the microwave

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About Super Moist Chocolate Pecan Zucchini Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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