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85 minutes
Prep: 30 minutes
Cook: 55 minutes
1503 calories per serving view nutrition facts
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| 2 1/2 | cups | flour, all-purpose | sifted |
| 1/4 | cup | cocoa powder | unsweetened |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1/2 | cup | butter | |
| 1/2 | cup | vegetable oil | |
| 1 3/4 | cups | sugar | granulated |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 1 | tablespoon | red pepper flakes | New Mexican |
| 1/2 | cup | buttermilk | |
| 2 | cups | zucchini | grated |
| 6 | ounces | chocolate chips (semi-sweet) | |
| 3/4 | cup | walnuts | chopped |
Preheat oven to 325 degrees F.
Grease a 9x13x2 inch pan.
Sift together flour, cocoa, baking soda and salt in a large mixing bowl.
Set aside.
In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy.
Beat in the eggs, one at a time.
Next, add the vanilla and chili powder.
Mix in the dry ingredients that have been set aside, alternating with the buttermilk.
Stir in the zucchini.
Pour the batter into the prepared pan.
Sprinkle the top of the cake with the chocolate chips and walnuts.
Bake for about 55 minutes or until a toothpick in center comes out clean.
Cool cake in the pan on a wire rack.
| % Daily Value* | |
| Total Fat 80.0g | 122% |
| Saturated Fat 27.0g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 967mg | 40% |
| Total Carbohydrate 184.0g | 61% |
| Dietary Fiber 9.0g | 37% |
| Sugars 113.0g | |
| Protein 22.0g | 44% |
| Vitamin A | 26% | Vitamin C | 20% | |
| Calcium | 11% | Iron | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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very easy recipe to follow prep time is maybe 15mins wonderful
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
