Description
Indulge in our decadent Chocolate Chip Zucchini Cake recipe and discover a delightful way to sneak in some veggies in a sweet treat. Perfect for any occasion!
Ingredients
- 1/2 cup (120 ml) butter, room temperature
- 1/2 cup (120 ml) vegetable oil
- 2 eggs
- 1 3/4 cup (420 ml) s sugar
- 1 teaspoon (5 ml) vanilla
- 1/2 cup (120 ml) buttermilk
- 2 1/2 cup (600 ml) s flour
- 4 tablespoon (60 ml) s cocoa
- 1 teaspoon (5 ml) soda
- 1 teaspoon (5 ml) cinnamon
- 1/2 teaspoon (3 ml) salt
- 2 1/2 cup (600 ml) s zucchini
- 1/2 cup (120 ml) brown sugar
- 1 cup (240 ml) semi-sweet chocolate chips
- 1 cup (240 ml) chopped walnuts
Instructions
- Set your oven to 350°F and lightly coat a 9″ x 13″ baking dish with grease.
- Blend the butter, oil, eggs, sugar, and vanilla until smooth, around 2 minutes.
- Incorporate the buttermilk and vanilla into the mixture.
- Combine the flour, cocoa, baking soda, salt, and cinnamon, then sift them or whisk together.
- Gradually fold the dry mixture into the creamed mixture until just blended.
- Gently fold in the shredded zucchini, being careful not to overmix, to avoid excess moisture release.
- Evenly pour the batter into the prepared baking dish.
- Scatter brown sugar, walnuts, and chocolate chips on the cake’s surface without mixing them in.
- Bake at 350°F for about 35-40 minutes, ensuring not to overbake. Use a toothpick to test; it should come out mostly clean or with a few crumbs.
Notes
- Thoroughly drain shredded zucchini to remove excess moisture in the cake.
- Lightly toast walnuts for added texture and flavor on top of the cake.
- Consider using dark chocolate chips for a richer, more intense chocolate flavor.