Zucchini Chocolate Cake
Bringing garden produce into sweets like cake creates a dynamic dessert that is unlike anything else. Using zucchini combined with chocolate creates a tasty and moist cake recipe, great for the summer season.
Servings 12
Calories 321kcal
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup neutral oil
- 1 ¾ cups white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour milk (1 tbsp vinegar with ½ cup milk)
- 2 ½ cups all-purpose flour
- 4 tbsp cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ tsp cinnamon
- ¾ tsp ground cloves
- 2 cups finely grated zucchini peeled and seeds removed
- ¼ cup chocolate chips (mini variety preferred)
Instructions
- Cream together the butter, vegetable oil, and sugar.
- Add in the eggs, vanilla, and sour milk. Beat well.
- Stir in the flour, cocoa, baking powder, baking soda, salt, cinnamon, and ground cloves.
- Fold in the zucchini and chocolate chips.
- Pour into a greased and floured Bundt pan.
- Bake in a 350°F oven for 45-60 minutes, until an inserted toothpick or cake tester comes out clean.
Nutrition
Serving: 1serving | Calories: 321kcal