Zutaten für Zucchini Chocolate Cake
- 1 cup (2 sticks) unsalted butter, softened
- Vegetable Oil
- 2 cups granulated sugar
- Eggs
- Buttermilk
- Vanilla
- Cocoa
- Flour
- Baking Soda
- Salt
- 2 cups grated zucchini
- Chocolate Chips
- Walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zucchini Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Zucchini Chocolate Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) softened unsalted butter, ½ cup vegetable oil, and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, 1 cup unsweetened cocoa powder, and 1 cup chocolate chips.
- Fold in ½ cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
96g
Fat
28g
Carbs
13g
