Chocolate Zucchini Cake
This Chocolate Zucchini Cake is moist and super chocolatey! Perfect for dessert and birthday cakes. This recipe makes 2 loaves, so you can enjoy one now and freeze one for later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
- Category: Loaf
- Method: Baking
Ingredients
Units
Scale
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup butter
- 1/2 cup vegetable oil (or canola oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 cups grated unpeeled zucchini (about 1 medium zucchini) ** See notes **
- 1 1/2 cup chocolate chips (divided)
Instructions
- Preheat your oven to 325 degrees F.
- Prepare 2 loaf pans. I use parchment paper to line them.
- Sift together the flour, cocoa, baking soda and salt. Set aside.
- Using an electric mixer, combine the sugar, butter and vegetable oil until smooth.
- Then add the eggs, mixing well.
- In a separate measuring cup whisk together the buttermilk and vanilla.
- To the butter mixture, add the dry ingredients and alternately pour the buttermilk. Combine.
- Stir the shredded zucchini. Combine.
- Use a rubber spatula to fold in 1 cup chocolate chips.
- Divide the cake batter between the 2 loaf pans. Sprinkle 1/4 cup chocolate chips on to the tops of each loaf before baking.
- Bake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool on a wire rack for at least an hour before cutting.
Notes
If you find the grated zucchini is really juicy, lightly squeeze out some of the moisture before adding the zucchini to the batter.
Find it online: https://aprettylifeinthesuburbs.com/chocolate-zucchini-cake/
