Ingrédients pour Great Grandma's Chocolate Zucchini Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups grated zucchini
- 1 cup chocolate chips
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Comment préparer Great Grandma's Chocolate Zucchini Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup vegetable oil, 2 cups granulated sugar, and 4 large eggs until light and fluffy. Beat in 1 teaspoon vanilla extract.
- In a small bowl, combine ¼ cup buttermilk and 1 tablespoon lemon juice. Let stand for 5 minutes to curdle.
- Gradually add the buttermilk mixture to the creamed mixture, mixing on low speed until just combined.
- In a separate bowl, whisk together 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 2 cups all-purpose flour, and ¾ cup unsweetened cocoa powder. Sift three times for a lighter cake.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in 2 cups grated zucchini.
- Pour batter into the prepared pan and sprinkle evenly with 1 cup chocolate chips.
- Bake for 40-45 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
9 g
Sugar
151g
Fat
43g
Carbs
21g
