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    You are in: Home / Recipes / Joel's Chocolate Zucchini Cake Recipe
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    Joel's Chocolate Zucchini Cake

    Joel's Chocolate Zucchini Cake. Photo by less2saw

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    less2saw's Note:

    This is the one our family always wanted, but no one liked it as much as Joel Johnson. He took two of these big cakes home after visiting us one summer, and he helped make them so he could teach his mom. Originally from the "Best of Bridge" cookbooks.

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    Units: US | Metric


    1. 1
      Cream together the butter, oil, sugar, eggs, vanilla and buttermilk (sour cream or sour milk).
    2. 2
      Sift the dry ingredients together and add them to the creamed mixture. Beat together until all is incorporated, but be gentle so you don't overbeat the flour. Lumpy is ok cause the zucchini and chips will knock the lumps out.
    3. 3
      Stir in the zucchini and chips.
    4. 4
      Bake in a GREASED AND FLOURED bundt pan or a 9"X13" pan at 325 degrees (160 celsius) for 45 minutes.

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    Nutritional Facts for Joel's Chocolate Zucchini Cake

    Serving Size: 1 (70 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 282.5
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 3.9 g
    Cholesterol 34.3 mg
    Sodium 275.3 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 1.0 g
    Sugars 25.4 g
    Protein 3.5 g

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