Mom's Chocolate Zucchini Sheetcake

"Delicious and moist, with a light texture and unique topping. Not overly chocolaty, and the zucchini is not prominent in the flavor or texture. LOAF VARIATION: stir the topping INTO the batter instead of sprinking on top, bake in two bread loaf pans; then DON'T add any topping on top. I like the loaf variation, because it's wonderful toasted on following days. FAMILY NOTE: This is Mom-mom's recipe except that she used margarine and vegetable oil instead of butter and olive oil."
 
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Ready In:
1hr 20mins
Ingredients:
15
Yields:
1 9 X 13 sheetcake
Serves:
12
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ingredients

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directions

  • Preheat oven to 325 degrees. Grease and flour baking pan(s), either metal or glass okay. Use 9 x 13" pan for sheetcake, or (2) loaf pans for the loaf variation.
  • Combine the 1/4 cup chocolate chips and chopped walnuts in a small bowl. Set aside.
  • Peel and grate the zucchini. Set aside.
  • Cream butter, oil and sugar. Beat in eggs and vanilla. Stir in buttermilk.
  • Sift together flour, cocoa, salt, baking soda, cinnamon and cloves.
  • Add dry ingredients to creamed mixture and mix well, then stir in zucchini.
  • Pour into prepared 9 x 13" pan, sprinkle with topping.
  • Bake at 325 degrees for 60 minutes, or until knife inserted into center comes out clean.
  • For loaf option: stir the chocolate chips and walnuts into the batter, pour into two loaf pans, same baking temperature and time.

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RECIPE SUBMITTED BY

Love to sing, swim, kayak and bike! I enjoy making/eating homemade.
 
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