Sharon'S Chocolate Zucchini Cake
A moist, rich chocolate zucchini cake with hints of spice and chocolate chips, perfect for chocolate lovers and vegetable eaters alike, suitable for casual gatherings or dessert.
Ingredients
Instructions
- In a bowl, cream together the butter, oil, and sugar.
- Add eggs, vanilla, and sour milk; blend well.
- Add flour, cocoa, baking soda, cloves, cinnamon, and salt; mix thoroughly.
- Stir in grated zucchini and mix well.
- Spoon the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle chocolate chips and nuts over the top.
- Bake at 325°F (160°C) for 45 minutes in a glass pan or at 350°F (175°C) for 40 minutes in a metal pan.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to the batter. If you don’t have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar. For a healthier twist, replace half of the oil with unsweetened applesauce. The grated zucchini adds moisture, so ensure it’s well-drained before mixing.
Serving Suggestions
This chocolate zucchini cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a scoop of vanilla ice cream. It pairs wonderfully with a cup of coffee or a glass of cold milk. For a fun twist, serve it alongside a slice of Carol'S Brie Cheese Wheel for a delicious contrast of flavors.
Storage & Reheating
Store leftover chocolate zucchini cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon'S Chocolate Zucchini Cake contains roughly 626 calories, with 8g protein, 74g carbohydrates, and 24g fat. It is a good source of iron (18% of the Daily Value) and protein (16% 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 and thoroughly drain it to remove excess moisture before adding it to the batter. This will help maintain the texture of the cake and prevent it from becoming too wet.
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 a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These alternatives will help bind the ingredients while keeping the cake moist.
How can I make this cake gluten-free?
To make this chocolate zucchini cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. You may also want to check that your cocoa powder is gluten-free to avoid any cross-contamination.
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).