Chocolate Zucchini Cake

By carvalhohm2

Ingredients

• 1/2 Cup margarine or butter (1 stick), room temperature
• 13/4 Cups sugar
• 1/2 Cup oil
• 2 eggs
• 1 tsp. PURE VANILLA EXTRACT
• 1/2 Cup buttermilk or sour milk (1/2 Cup milk plus 1 tsp. white vinegar = sour milk)
• 21/2 Cups flour
• 4 TB. COCOA POWDER
• 1 tsp. baking soda
• 1/2 tsp. CINNAMON
• 1/2 tsp. salt
• 2 Cups grated zucchini, peeled if desired, drained (about 2 medium)
• 12 oz. semi-sweet chocolate chips
• 1/2 Cup chopped pecans or walnuts

Details

Servings 15
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 325° (for a glass pan) or 350° (for a metal pan). In a mixing bowl, cream together the room temperature margarine/butter and sugar. Add the oil, eggs, VANILLA and buttermilk and mix well. In a small bowl, combine the flour, COCOA, baking soda, CINNAMON and salt. Gradually add to the wet ingredients and mix well. Fold in the zucchini. Pour into a greased and floured 9x13 pan. Sprinkle the chocolate chips and nuts over the top of the cake. Bake at 325° for 45-50 minutes or at 350° for 35-40 minutes. Let cool before cutting.

Servings 15; Serving Size 1 piece (119g); Calories 440; Calories from fat 210; Total fat 24g; Cholesterol 45mg; Sodium 230mg; Carbohydrate 56g; Dietary Fiber 3g; Sugars 37g; Protein 5g.