Elizabeth's Chocolate Zucchini Cake

5.0(11)

I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

by NitaD·published 2006-10-14

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Dessert

Servings

16 serving(s)

Total time

prep 20 min

Calories / serving

321 kcal

Ingredients (13)

serves

6 ounces good quality semisweet chocolate
1/2 cup vegetable oilvegetable-oil
1/2 cup butterbutter
1 1/2 cups sugarsugar
3 eggsegg
1 tablespoon vanillavanilla
1/3 cup buttermilkbuttermilk
2 cups unbleached flourflour
1/3 cup Dutch-processed cocoa powder
2 teaspoons baking sodabaking-soda
2 teaspoons baking powderbaking-powder
1 teaspoon saltsalt
3 cups grated zucchinizucchini

Instructions (7 steps)

01Melt chocolate, oil and butter at low heat.
02Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
03In another bowl sift together flour, cocoa, soda, baking powder and salt.
04Mix all ingredients alternating wet and dry.

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Rich recipe — supports nutrition-aware planning.