Chocolate Zucchini Cake
Recipe GLPR42e4e69013ca24
A moist and flavorful cake that combines grated zucchini with rich chocolate and warm spices. Topped with crunchy walnuts and chocolate chips, this tender cake is a wonderful way to use fresh zucchini in a delicious dessert.
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Ingredients
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups white sugar
2 large eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 cups grated zucchini
1/4 cup ground walnuts
1/4 cup semisweet chocolate chips
Directions
Preheat your oven to 350°F. Grease and flour a 9 x 13 inch baking pan and set aside.
In a large mixing bowl, cream together the softened butter, vegetable oil, and sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then add the sour milk and vanilla extract. Mix until well combined.
In a separate bowl, sift together the flour, cocoa powder, baking soda, cinnamon, cloves, and salt.
Gradually blend the dry ingredient mixture into the wet ingredients until just combined.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Sprinkle the ground walnuts and chocolate chips evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool in the pan before serving.
