Chocolate Zucchini Cake
This Chocolate Zucchini Cake is the best chocolate cake ever! It’s moist and chocolatey and (almost) guilt-free! The cake freezes well to pull out any time.
Plus, it is a great way to kids to eat their zucchini because they’ll never know it’s in there!
Ingredients
Instructions
*For sour milk, mix ½ cup milk with 1 teaspoon vinegar or lemon juice and let sit for a few minutes.
Cream together margarine, oil, and sugar. Add eggs, milk, and vanilla; beat until well blended. In a separate bowl, mix together dry ingredients, then add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into two greased and floured medium loaf pans. Sprinkle chocolate chips over top. Bake at 325 degrees 40 to 50 minutes. Remove from pan and let cool. Sprinkle with confectioners’ sugar.
Yield:
Category
Course
Credit:
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Substitution of butter/oil
Any suggestions to sub out the butter/oil?? Although oil I may opt to go coconut oil as it does tend to enhance chocolate. Could butter be replaced with applesauce or something else? Any suggestions would be greatly appreciated. Thank you!
how to substitute for butter in baking
Hi, J in MA. Coconut oil is a good idea. As far as the butter substitution, if you want to use unsweetened applesauce be sure to use half as much as the butter measurement. Since this recipe calls for ½ cup margarine/butter, use ¼ cup unsweetened applesauce. You could also try substituting with mashed avocado. That sub is done in equal amounts.
Sounds delicious. Will try.
Sounds delicious. Will try.