This zucchini chocolate chip cake is very moist and chocolaty. It is best served warm with whipped cream on top and reheats well.
Ingredients
- ½ cup milk
- 1 teaspoon distilled white vinegar
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups white sugar
- ½ cup butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking dish.
Step 2
Combine milk and vinegar in a large bowl; let stand to sour milk, about 5 minutes.
Step 3
Meanwhile, combine flour, cocoa powder, baking soda, and baking powder in a medium bowl.
Step 4
Add sugar, butter, oil, eggs, and vanilla to soured milk; beat until incorporated. Add flour mixture; stir until just combined. Fold in zucchini. Pour batter into the prepared baking dish. Sprinkle with chocolate chips.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 330 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat6g | 32% |
Cholesterol39mg | 13% |
Sodium154mg | 7% |
Total Carbohydrate43g | 15% |
Dietary Fiber2g | 6% |
Total Sugars26g | |
Protein4g | |
Vitamin C3mg | 17% |
Calcium35mg | 3% |
Iron2mg | 11% |
Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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