Chocolate Zucchini Cake
Use garden zucchini in this easy 9x13 chocolate zucchini cake recipe. Top with easy fudge sauce or your favorite chocolate frosting.
Servings 15
Calories 569kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 cups shredded zucchini
- 1/2 cup mini chocolate chips optional
For the Fudge Sauce
- 28 ounces sweetened condensed milk
- 1/4 cup butter softened
- 4 ounces unsweetened chocolate
- 1/2 teaspoon vanilla extract
Instructions
Make the fudge sauce in advance.
- Heat the sweetened condensed milk in the microwave for 2 minutes.
- Add the butter and unsweetened chocolate to the condensed milk and stir until creamy and smooth.
- Add the vanilla extract and stir again.
- Place the fudge sauce in the refrigerator until you are ready to use it.
For the cake:
- Preheat the oven to 325 degrees.
- Cream together the butter, oil and sugar.
- Add the eggs, vanilla and buttermilk. Beat well.
- In another bowl, mix together the dry ingredients and add them to the creamed mixture. Beat well.
- Stir in the shredded zucchini.
- Sprinkle the top of the cake with chocolate chips (optional).
- Pour into a greased 9x13 baking pan and bake for 40-45 minutes or until the center of the cake bounces back when you touch it.
- Allow the cake to cool, then top with fudge sauce.
Nutrition
Calories: 569kcal | Carbohydrates: 76g | Protein: 9g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 68mg | Sodium: 247mg | Potassium: 378mg | Fiber: 2g | Sugar: 56g | Vitamin A: 520IU | Vitamin C: 4.4mg | Calcium: 194mg | Iron: 2.8mg