A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
Original recipe makes 1 – 9×13 inch pan
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup vegetable oil
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups shredded zucchini
1/4 cup milk
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PREP
15 mins
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COOK
55 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 274 kcal
Carbohydrates: 42.4 g
Cholesterol: 55 mg
Fat: 10.8 g
Fiber: 1.7 g
Protein: 4.1 g
Sodium: 378 mg