The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Cake

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Deliciously moist and chocolatey, my boyfriend requests this cake every year for his birthday.

Ingredients

  • ½ cups Margarine
  • ½ cups Vegetable Oil
  • 1-¾ cup White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 2-½ cups Flour
  • 4 Tablespoons Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ cups Buttermilk
  • 2 cups Grated Zucchini
  • ⅓ cups Chocolate Chips
  • ⅓ cups Walnuts

Preparation

In a large mixing bowl, cream margarine, oil and sugar. Add eggs and vanilla and mix well.

Add dry ingredients to wet ingredients alternately with buttermilk. Beat in zucchini.

Pour into a greased 9″ x 13″ pan. Top with chocolate chips and walnuts.

Bake at 325ºF for approximately 37 minutes, or until an inserted toothpick comes out clean.

2 Comments

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aimeeintexas on 6.17.2011

good grief, i should NOT get on this site on an empty stomach.. this looks AMAZING!

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Nancy @ Coupon Clipping Cook on 6.16.2011

What a unique recipe…and the picture of this cake is amazing…I can almost taste it!

4 Reviews

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Stacy Zerr on 8.11.2013

My kids loved this recipe and were shocked you couldn’t taste the zucchini. I used applesauce in lieu of oil – moist and yummy. I also used pecans – only because we had no walnuts.

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Lori on 8.28.2011

Yumm!

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lauraehall on 7.19.2011

Loved this. I used all whole wheat flour and it came out great. Very moist. Also, I topped it with dark chocolate chips and pecans. I will definitely be making this again. Thanks for sharing!

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downthelanegirl on 7.12.2011

Tried and loved this recipe. Whole family loved it. I baked it 43 min in my oven and also used 1/2 cups chocolate chips and nuts. I use mini chocolate chips because they distribute better. Thanks!

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