Pam'S Chocolate Zucchini Cake
A moist chocolate zucchini cake with rich cocoa flavor, complemented by nuts and chocolate chips, perfect for a delicious, veggie-packed dessert suitable for gatherings or family treats.
Ingredients
- 1/2 cup margarine
- 1/2 cup vegetable oil ⓘ
- 1 3/4 cups sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup sour milk or buttermilk ⓘ
- 2 1/2 cups sifted flour ⓘ
- 4 tablespoons cocoa ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon cloves ⓘ
- 1/4 cup chocolate chips ⓘ
- 1/4 cup chopped nuts ⓘ
- 2 cups finely diced zucchini ⓘ
Instructions
- Cream the margarine, oil, sugar, eggs, vanilla, and milk together.
- Add the remaining ingredients except the zucchini, nuts, and chocolate chips; mix together.
- Add the diced zucchini; mix well.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle with chocolate chips and chopped nuts, if desired.
- Bake at 325°F (160°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened applesauce in place of half the oil. If you're out of sour milk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes. Ensure your zucchini is well-drained to prevent excess moisture, which can affect the cake's texture. This recipe can easily be adapted to suit gluten-free diets by substituting a gluten-free flour blend.
Serving Suggestions
This delicious Chocolate Zucchini Cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, pair it with a fresh fruit salad like Ambrosia (Five By Five Salad) for a refreshing side. It's an excellent dessert for potlucks or as an afternoon treat with coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, pop individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pam'S Chocolate Zucchini Cake contains roughly 410 calories, with 4g protein, 39g carbohydrates, and 19g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 780mg per serving (34% 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 in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly to remove excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy. Fresh zucchini is preferred, but frozen will work in a pinch.
Is there a way to make this cake less sweet?
Certainly! You can reduce the sugar by up to 1/2 cup without significantly affecting the texture. Additionally, using dark cocoa powder can enhance the chocolate flavor without adding extra sweetness. This is a great option for those who prefer less sugary desserts.
Can I substitute the margarine for butter?
Absolutely! You can substitute the margarine with an equal amount of unsalted butter for a richer flavor. This change may slightly alter the texture, making it denser, but it will enhance the overall taste of the cake.
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).