Ingredients for Best Chocolate Zucchini Cake Freezes Well
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3 large eggs
- ½ cup (1 stick) unsalted margarine (softened)
- ½ cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup unsweetened cocoa powder
- 1 cup milk
- 1 cup chocolate chips (optional)
- Melted chocolate chips (optional, for drizzle)
- Toasted sliced almonds (optional, for topping)
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How to Make Best Chocolate Zucchini Cake Freezes Well
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan (or two 9-inch round pans). Dust the pan with cocoa powder for extra chocolate flavor.
- In a large bowl, combine: 2 cups all-purpose flour, 1 ¾ cups granulated sugar, 3 large eggs, ½ cup (1 stick) unsalted margarine (softened), ½ cup vegetable oil, 2 cups grated zucchini, and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together the dry ingredients: 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¾ cup unsweetened cocoa powder.
- Gradually add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in 1 cup chocolate chips (optional). Pour batter into the prepared pan(s).
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. If using round pans, reduce baking time to 30-35 minutes.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Optional: Drizzle with melted chocolate chips or use fudge icing (recipe #78040) after the cake has cooled. Toasted sliced almonds would also be a delicious topping!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
70g
Fat
11g
Carbs
11g
