Zutaten für Zucchini Chocolate Cake With Baked Topping
- 1 cup (2 sticks) unsalted butter, softened
- Oil
- ½ cup packed light brown sugar
- 2 large eggs
- Vanilla
- 1 cup milk
- 1 teaspoon baking soda
- Cocoa
- 1 teaspoon baking powder
- Cinnamon
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 cups grated zucchini
- ½ cup chocolate chips
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Zubereitung von Zucchini Chocolate Cake With Baked Topping
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan or a bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy.
- In a separate measuring cup, whisk together 1 cup milk and 1 teaspoon baking soda. Let sit for 2 minutes.
- Gradually add the milk mixture to the creamed butter mixture, mixing until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini.
- Pour batter into the prepared pan.
- Sprinkle evenly with ½ cup packed light brown sugar and ½ cup chocolate chips.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
158g
Fat
39g
Carbs
20g
