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With summer gardens in full swing, here is a recipe to use up the notorious Zucchini squash. I guarantee it to be a winner.
Choose small, firm, zucchini to use in this recipe.
Heat oven to 350 degrees F. Grease and flour 13x9 inch cake pan. In large bowl, combine sugar, butter, oil, vanilla and eggs. Beat until light and creamy.combine dry ingredients and add to mixture along with the buttermilk. Blend well. Fold in Zucchini, chocolate chips and nuts. Spread in pan.
Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean. Cool completely and frost, if desired, but frosting this is good without frosting. Tastes like a brownie !
By Harlean from Hot Springs, AK
In a small, heavy saucepan, over low heat, melt chocolate, stirring constantly; remove from heat. Or, in a small glass bowl, microwave chocolate on high for 2-3 minutes, stirring after each minute. Preheat oven to 350 degrees F. Grease bottom and sides of a loaf pan. In large bowl, combine all remaining ingredients, except confectioners' sugar. With electric mixer at medium speed, beat one minute, scraping bowl constantly; or beat 100 strokes by hand... Pour mixture into prepared pan.
Bake 55-65 minutes, or until cake tester inserted into center of loaf comes out clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan; cool completely before slicing. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle top of loaf with sifted confectioners' sugar. Makes 18 slices.
By Robin from Washington, IA
Mix well. Pour into greased 9x13 inch pan. Sprinkle with 1/2 cup nuts and 1/2 cup chips. Bake at 350 degrees for 40-45 minutes.
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I'm looking for a chocolate zucchini cake recipe. The two that I have used just come out too wet or heavy, and won't come out of the bundt pan.
By shirley from MI
I make a delicious, moist, Chocolate Chip Zucchini Cake. Here is my recipe. I use a 9X13 Corning Ware pan and serve it in the pan:
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour milk (can make by adding 1 tablespoon lemon juice to milk)
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cocoa
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 cups shredded zucchini
1/2 cup chocolate chips
1/2 cup chopped nuts- optional
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Add dry ingredients. Stir in zucchini. Pour into greased 9X13 pan, sprinkle with topping. Bake at 325 degrees for 40 to 45 minutes.
Seems like a lot of work, as I like to make things simple, but I only make one or two a year, so it's worth it!! Enjoy!
Mayo gives this version of zucchini cake a super moist texture and the chocolate, well that speaks for itself. This page contains a chocolate zucchini mayonnaise cake recipe.