Even if you aren’t a Zucchini lover, you just might change your mind after trying this Chocolate Zucchini Cake. It’s so moist and chocolate-y and has chocolate chip & nut streusel-like topping with a little bit of crunch. My husband actually DISLIKES zucchini, but ASKS for this cake! He says that zucchini has no flavor. He’s actually right. The great thing about the “flavorless” zucchini is that it can take on just about any flavor you pair it with! The zucchini really just adds moisture to the cake. If you don’t tell anyone, they’ll probably never even know it’s in there!
Chocolate Zucchini Cake
1/2 cup butter, softened
1/3 cup oil
1 ¾ cups sugar
1 tsp. vanilla
½ cup buttermilk (or use ½ cup milk + 1 tsp. lemon juice)
3 cups grated zucchini (no need to peel)
2 ½ cups flour
¼ cups cocoa (I like to use half dark cocoa and half regular cocoa)
½ tsp. cinnamon
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
¾ cup milk chocolate chips
¾ cup brown sugar
1/4 cup slivered almonds (or other chopped nuts)
Cream together butter, oil, sugar. Add eggs and beat until fluffy. Add vanilla, and sour milk. Stir in grated zucchini. Sift together dry ingredients. Add in slowly and beat until moistened. Put into greased 9 x 13 pan.
Sprinkle brown sugar, chocolate chips and nuts evenly over the batter. Bake @ 350° for 40-50 minutes or until done.
Here is what I use to grate my zucchini ~ It makes it soooo easy! I love this thing: