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  • 18servings
  • 60minutes
  • 286calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-3/4 cups sugar

  2. 1/2 cup canola oil

  3. 2 eggs, lightly beaten

  4. 2/3 cup unsweetened applesauce

  5. 1 teaspoon vanilla extract

  6. 2-1/2 cups all-purpose flour

  7. 1/2 cup baking cocoa

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1/2 cup buttermilk

  11. 2 cups shredded zucchini

  12. 1 cup (6 ounces) miniature semisweet chocolate chips

  13. 1/2 cup chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Zucchini Chocolate Cake Recipe photo by Taste of Home In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.

  2. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.

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