Ingredients for Elizabeth's Chocolate Zucchini Cake
- Semisweet Chocolate
- Vegetable Oil
- 1/2 cup (113g) unsalted butter
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Buttermilk
- Unbleached Flour
- Dutch Processed Cocoa Powder
- Baking Soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups (200g) grated zucchini
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How to Make Elizabeth's Chocolate Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Melt 6 ounces (170g) bittersweet chocolate, 1/2 cup (120ml) vegetable oil, and 1/2 cup (113g) unsalted butter in a double boiler or microwave, stirring until smooth.
- In a large bowl, whisk together 1 3/4 cups (350g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1 cup (240ml) buttermilk (or sour cream/yogurt).
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour (or whole wheat pastry flour), ¾ cup (30g) unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating additions and mixing gently until just combined. Be careful not to overmix.
- Fold in 2 cups (200g) grated zucchini.
- Pour batter into the prepared bundt pan and bake for 40-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Enjoy plain, or drizzle with your favorite glaze!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
79g
Fat
42g
Carbs
12g
