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Chocolate Chip Zucchini Cake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12
1 1/2 cups granulated sugar
1/2 cup margarine or butter, softened
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup buttermilk
2 cups shredded zucchini
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees F (180 C). Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

In a large bowl, combine sugar, margarine (or butter, if using) oil, vanilla and eggs. Beat well. Add flour, cocoa, baking soda, cinnamon and buttermilk. Blend well. Fold in zucchini, chocolate chips and nuts (nuts are optional). Pour into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Remove from oven, and cool in pan for 15 minutes before inverting and letting cake cool completely. When ready to serve, drizzle each slice with glaze.

Beat all ingredients until smooth. Drizzle over cake.

Makes 12 servings.

Date: August 14, 2003


Reviewer: linda
taste is so nice, and what a good way to get the kids to eat their vegetables.

Reviewer: Diane
This is by far the moistest, most delicious cake I have ever made. My nephew told me it is his new favorite (and he hates veggies).


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