Ingredients for Moms Chocolate Zucchini Cake
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How to Make Moms Chocolate Zucchini Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, 1/2 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 and 1 cup sour milk.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Gently fold in 2 cups grated zucchini.
- Pour batter into the prepared pan. Sprinkle the top evenly with 1 cup chocolate chips.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
7g
Carbs
6g
