Chocolate Zucchini Cake
This cake can be frozen for up to 6 months.
Ingredients
- 115 g butter or margarine
- 120 ml vegetable oil
- 350 g white sugar
- 2 eggs
- 120 ml sour milk or buttermilk
- 5 ml vanilla extract
- 250 g sifted all-purpose flour
- 5 g baking soda
- 1 g ground cinnamon
- 1 g ground cloves
- 3 g salt
- 20 g unsweetened cocoa powder
- 280 g grated zucchini
- 20 g ground walnuts
- 40 g semisweet chocolate chips
Ingredients for 10 servings (1.4 kg) · the original recipe
Method
- 1
Cream together butter, vegetable oil and sugar.
- 2
Add eggs, sour milk, and vanilla. Blend well.
- 3
In a separate bowl, sift dry ingredients together.
- 4
Blend dry ingredients into the butter mixture.
- 5
Add grated zucchini, and mix well.
- 6
Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
- 7
Bake in a preheated 325°F (165°C) oven for 45 minutes.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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