Mom'S Zucchini Cake
A moist, chocolate-flavored zucchini cake with nuts and chocolate chips, perfect for snacking or dessert, appealing to chocolate lovers and those seeking a vegetable boost.
Ingredients
Instructions
- Cream margarine, oil, and sugar together until well blended.
- Add eggs, vanilla, and sour milk; beat with a mixer until smooth.
- Add dry ingredients (flour, cocoa, baking powder, soda) to the mixture.
- Beat well to combine all ingredients thoroughly.
- Stir in shredded zucchini.
- Pour batter into a greased 9 x 13-inch pan.
- Sprinkle chocolate chips and chopped nuts evenly over the batter.
- Bake at 325°F (163°C) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using half butter and half margarine. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Feel free to substitute the nuts with seeds or omit them entirely for a nut-free version. Adding a pinch of cinnamon can also enhance the overall taste of the cake.
Serving Suggestions
Serve Mom's Zucchini Cake warm or at room temperature, dusted with powdered sugar or paired with a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with Mom's Chocolate Icing for an extra layer of sweetness. This cake is great for potlucks or family gatherings, and it complements a cup of coffee or tea perfectly.
Storage & Reheating
Store leftover zucchini cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds, or warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Zucchini Cake contains roughly 640 calories, with 8g protein, 59g carbohydrates, and 30g fat. It is a good source of protein (17% of the Daily Value), iron (13% of the Daily Value), and calcium (13% 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 a different type of oil instead of margarine?
Yes, you can use vegetable oil or even melted coconut oil as a substitute for margarine. Just keep in mind that different oils may slightly alter the flavor and texture of the cake, but it will still turn out delicious.
Is it necessary to peel the zucchini before shredding?
No, it's not necessary to peel the zucchini. The skin adds nutritional value and color to the cake. Just make sure to wash the zucchini thoroughly to remove any dirt or pesticides before shredding.
Can I make this cake ahead of time?
Absolutely! You can bake the zucchini cake a day in advance. Just allow it to cool completely, then store it in an airtight container. This will also give the flavors a chance to meld together, making it even more delicious when served.
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).