Last updated on May 9th, 2018 at 11:42 am
Recipe for super moist Chocolate and Zucchini Cake – and no, you can’t even taste the zucchini!
1/2 Cup Unsalted Butter
1/2 Cup Vegetable Oil
1 3/4 Cups Sugar
1 Teaspoon Vanilla
1/2 Cup Buttermilk
3 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
4 Tablespoons Cocoa Powder
2 Cups Shredded Zucchini (from roughly 1 pound/450 grams of zucchini)
1 Cup Chocolate Chips (divided)
Preheat oven to 350 degrees Farnenheit.
In a mixing bowl cream butter, oil and sugar together.
To the creamed mixture add the eggs, vanilla and buttermilk. Mix until thoroughly combined.
In a separate bowl thoroughly mix, or sift, the flour, baking powder, baking soda, cinnamon, ground cloves and cocoa together.
Add the dry mixture to the wet ingredients in the mixing bowl. Add the dry ingredients in thirds and mix each addition thoroughly before adding the next.
Stir in the shredded zucchini and 1/2 cup of the chocolate chips. Mix until thoroughly combined.
Pour batter into a greased and floured 9″ x 13″ pan and make sure batter is level.
Sprinkle the top with the remaining 1/2 cup of chocolate chips.
Bake for 50 minutes or when a toothpick, inserted in the center, comes out clean.
No frosting necessary
Recipe courtesy of My Man’s Belly.