Mom's Chocolate Zucchini Cake
Recipe: #15131
October 25, 2014
"Deep chocolate cake with a nutty, chocolate topping, delicious!. I made this earlier this month, for the first time in several years, and was stunned at how good it tastes. The zucchini makes this cake so rich and moist, but kidlets and picky hubbies will have no idea it's in there."
Original is 12-15 servings
Ingredients
Nutritional
- Serving Size: 1 (122.2 g)
- Calories 417.1
- Total Fat - 21 g
- Saturated Fat - 7 g
- Cholesterol - 56.3 mg
- Sodium - 297.1 mg
- Total Carbohydrate - 53.1 g
- Dietary Fiber - 1.5 g
- Sugars - 30.3 g
- Protein - 5.7 g
- Calcium - 34.3 mg
- Iron - 1.4 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees, grease a shiny 9x13 pan and grate zucchini.
Step 2
In mixer, cream butter, oil and sugar. Add eggs, vanilla and buttermilk, mixing well.
Step 3
In separate bowl, whisk together dry ingredients, add to creamed mixture.
Step 4
Stir in zucchini and pour into prepared pan.
Step 5
Sprinkle chocolate chips and walnuts on top, bake about 40 minutes, or until done.
Tips
No special items needed.
0 Reviews
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