Aug 8, 2011

Chocolate Buttermilk Zucchini Cake

I found this recipe in a recent LDS Living magazine that I checked out from the library.  I'm trying lots of new zucchini recipes in an attempt to keep up with my garden.  This is an easy dessert that incorporates this will hide the veggies from your kids.


1 c brown sugar
½ c sugar
½ c butter, softened
½ c vegetable oil
3 eggs
1 t vanilla
1 c buttermilk
2 ½ c flour
1 t cinnamon
2 t baking soda
4 T cocoa
2 c grated zucchini
Chocolate chips
Whipped topping

In a large bowl, cream together sugars, butter, and oil. Mix in eggs, vanilla, and buttermilk.

In a separate bowl, mix together flour, cinnamon, baking soda, and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.

Pour into a greased and floured 9x13x2-inch cake pan. Sprinkle top with chocolate chips. Bake at 325º for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Serve with whipped topping.

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