Mom's Chocolate Zucchini Sheetcake
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
1 9 X 13 sheetcake
- Serves:
- 12
ingredients
-
CAKE
- 2 cups zucchini, peeled and grated
- 1⁄2 cup butter
- 1⁄2 cup olive oil
- 1 3⁄4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1⁄2 cup buttermilk
- 2 1⁄2 cups flour
- 4 tablespoons unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
-
TOPPING
- 1⁄4 cup chocolate chips
- 1⁄4 cup chopped walnuts
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
laurenpie
Cottage Grove, Oregon
Love to sing, swim, kayak and bike! I enjoy making/eating homemade.