From Mazola, indulge your kids’ sweet tooth while sneaking in some nutritious goodness with this Chocolate Zucchini Cake recipe! Bursting with rich cocoa flavour and moist texture, this delightful treat combines the irresistible allure of chocolate with the added benefits of fresh zucchini.
Chocolate Zucchini Cake
Serving Size: 12 to 15 Servings
Total Time: 3 hours
Ingredients:
- As needed, cooking spray
- 2-1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1-1/2 teaspoons Fleischmann’s® Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 tablespoons Mazola® Vegetable Oil
- 6 tablespoons butter OR margarine
- 1-2/3 cups sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 medium zucchini, shredded
- 3/4 cup chopped walnuts (optional)
- 3/4 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray.
2. Combine flour, cocoa, baking powder, soda, salt, cinnamon and cloves in a medium bowl; set aside.
3. Beat oil, butter and sugar until smooth in a large bowl with mixer at medium speed. Add eggs, buttermilk and vanilla; blend well. Blend in flour mixture; fold in zucchini and walnuts, if desired.
4. Spread batter in prepared pan; sprinkle chocolate chips evenly over top.
5. Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack. Delicious served with a scoop of vanilla ice cream.
