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65 minutes
Prep: 20 minutes
Cook: 45 minutes
929 calories per serving view nutrition facts
1 cake
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| 1 | cup | brown sugar | |
| 1/2 | cup | sugar | |
| 1/2 | cup | butter | |
| 1/2 | cup | vegetable oil | |
| 3 | large | eggs | |
| 1/2 | cup | buttermilk | |
| 1 | teaspoon | vanilla extract | |
| 2 1/2 | cups | flour, all-purpose | |
| 4 | tablespoons | cocoa powder | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | salt | |
| 3 | each | zucchini | about 6 inches long, shredded, about 2 cups |
| 1/2 | cup | chocolate chips | or more, if desired |
Preheat oven to 325 degrees.
Grease a 9x13 inch pan.
Combine sugars, butter and oil.
Add eggs, buttermilk, and vanilla and mix well.
Sift together the flour, cocoa, soda, cinnamon and salt.
Add to the mixture. Stir in zucchini.
Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack.
This is a really moist cake that may last for awhile.
| % Daily Value* | |
| Total Fat 56.0g | 86% |
| Saturated Fat 20.0g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 1129mg | 47% |
| Total Carbohydrate 95.0g | 32% |
| Dietary Fiber 6.0g | 23% |
| Sugars 30.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 24% | Vitamin C | 42% | |
| Calcium | 11% | Iron | 32% |
* 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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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
Very easy to make. Rich Chocolate taste and velvety smooth texture. Would be good on chocolate cake, mint ice cream. You must rewarm to use again. I had it with vanilla ice cream. Wonderful!
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
