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Chocolate Zucchini Cake

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21-Jul-2010 10:24 AM

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2 1/2 cups all purpose flour
4 tbs unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp instant coffee (optional)
1/2 cup butter softened
1/2 vegetable oil
1 3/4 cups sugar
2 eggs, room temperature
2 cups grated zucchini
1 tsp vanilla
1/2 cup buttermilk

1/4 cup light brown sugar
1/2 cup chocolate chips
1/2 cup chopped, toasted hazelnuts (pecans, walnuts or slivered almonds are good also)

Preheat over to 350 degrees.  Grease and lightly flour a 10-inch springform cake pan or a 9 x 13 pan.
Combine the flour, cocoa powder, baking powder, baking soda, salt, instant coffee and cinnamon in a medium mixing bowl and set aside.  In a large mixing bowl, blend the butter, oil and sugar.  Add the eggs, one at a time, beating until well incorporated.  Add the vanill and stir.  Add about 1/3 of the dry ingredients and then fold in the grated zucchini.  Working in alternating amounts stir the remaining dry ingredients and the buttermilk into the batter.  Scoop the batter into the prepared cake pan and smooth out the top.  In a small bowl combine the brown sugar, chocolate chips and nuts.  Sprinkle this over the top of the batter.  Bake in a preheated 350 degree F oven for 40 to 50 minutes or until an inserted toothpick comes out clean.  Remove the cake from the oven and allow to cool before removing cake from the pan.  Serves 10.