Chocolate Zucchini Cake
Saturday, September 26, 2009 at 09:48PM Chocolate Zucchini Cake
(adapted from a recipe on Epicurious.com)
2 ¼ cup of all purpose flour
¾ cup of cocoa
1 tsp of baking soda
1 tsp salt
1 cup of sugar
½ cup of butter
2 eggs
½ cup of apple butter
1 tsp. vanilla
½ cup of buttermilk
2 cups of grated zucchini
1 cup of chocolate chips
1 cup walnuts (optional)
Sift together first four ingredients.
In a separate bowl, cream together sugar and butter. Add in eggs, one at a time. Stir in apple butter and vanilla to mixture. Add in half of dry mixture, stirring well. Add half of buttermilk, and continue alternating dry mixture and buttermilk until well blended. Mix in zucchini, chocolate chips.
Grease and flour a 9 by 13” pan. Pour mixture into pan and bake at 325F for 30 to 35 min., or until an inserted toothpick comes out with a moist crumb.
Reader Comments (5)
I am going to make this cake today for my Son's Brithday, his grand-ma who has passed made the best Cho-Zucchini Cake which i was never smart enough to hang in the kitchen with her when she made, at that time i though sitting in the living rooms sipping on Wine talking about Politics was much more interisting.
this looks the way i remembered when presented at the table.
Will keep you posted how it went!!!!!!!!!!!!!!
the day is over and i actually made the Chocolate Zucchini Cake.
I followed each and every step, and did i ever ended up with a dry mix...
So what i did was add another cup of ButterMilk.
The cake came out good, for those who love sugar, please add another cup of sugar please!!!!!!
My kids were like, did u put sugar in this cake.???
For my taste the sugar perfect , especiallly when i had an chocolate icing on the cake. but for kids or sugar lovers ! add it up a notch!!!!!!!!!!!!
Wow, another cup of sugar? Really? That seems a little much.
I know the cake seems dry before baking, but I've made it many times and the zucchini gives off a lot of moisture when cooking, so I stand by the recipe as written. However I am interested to know, did you have to increase the baking time when adding more buttermilk?
I have been making this cake once a week and everyone LOVES it!
I added a teaspoon of cinnamon to it as it goes well with the zucchini.
I found it to be so moist that it did not need icing either. Perfect recipe...thank you!
Thanks Claire. I've made the cake in a bundt with a cinnamon icing which was really tasty, so I could see how that would work! I had a someone recently tell me that they've tried with an extra cup of zucchini and they say it's even more moist. I haven't tried it yet, but thought it was worth mentioning.