Chocolate Chip Zucchini Cake
A moist, chocolate chip zucchini cake combining rich cocoa and cinnamon with shredded zucchini for added moisture and nutrition, perfect for chocolate lovers and vegetable enthusiasts.
Ingredients
- 1 stick margarine ⓘ
- 1/2 cup oil ⓘ
- 1 3/4 cups sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup buttermilk ⓘ
- 2 1/2 cups flour ⓘ
- 1 teaspoon soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 4 tablespoons cocoa ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 2 cups grated zucchini ⓘ
- 1/2 cup chocolate chips ⓘ
- 1/2 cup nuts (optional) ⓘ
Instructions
- Cream margarine, oil, and sugar until well combined.
- Beat in eggs, one at a time. Add vanilla and buttermilk and mix thoroughly.
- Sift together flour, soda, baking powder, cocoa, cinnamon, and salt. Gradually add dry ingredients to the creamed mixture.
- Stir in grated zucchini until evenly distributed.
- Pour batter into a greased and floured baking pan.
- Sprinkle chocolate chips and nuts (if using) on top of the batter.
- Bake at 325°F (163°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can create a substitute by adding 1/2 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Ensure the zucchini is well-drained to prevent excess moisture in the cake. This cake pairs beautifully with Brown Cow Mocha Coffee for a delightful treat.
Serving Suggestions
This cake is delicious on its own, but you can top it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For a fun twist, try pairing it with Quick Dessert Royale for a sweet ending to any meal.
Storage & Reheating
Store any leftover Chocolate Chip Zucchini Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Zucchini Cake contains roughly 643 calories, with 10g protein, 64g carbohydrates, and 39g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw it thoroughly and squeeze out excess moisture before adding it to the batter. This will help maintain the right texture in your cake.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will keep the cake moist while adding a subtle flavor.
Can I make this cake gluten-free?
Absolutely! You can replace all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the texture. The final result will still be delicious and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).