Who isn’t always looking for ways to use up zucchini this time of year?
My mom’s sister, my Aunt Susan, is one of the best cooks I know. Every year on my mom’s birthday, my aunt would make her this delicious chocolate zucchini cake-one of my mom’s favorite things.
My mom was having a tea party this week, so I whipped her up a batch.
This moist, delicious chocolate zucchini cake has surprise hints of cloves and cinnamon and has the perfect fall taste.
Topped with delicious crunchy walnuts and chocolate chips, it is sure to become a favorite in your family, too.
1/2 cup room temperature butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla extract
1/2 cup sour milk (1/2 C milk + 1T vinegar). Alternatively, you could use buttermilk.
2 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons cocoa powder
2 cups shredded zucchini
1/2 cup chopped walnuts
1/2 cup chocolate chips (I use semi-sweet)
Grease a 9×13 inch casserole dish and line with parchment paper. Preheat your oven to 325°
Mix together 1/2 cup of sour milk and vanilla. Let it sit for 5 minutes.
In a mixer, cream the butter, sugar, vegetable oil, and eggs until light and fluffy. Add the flour, baking soda, baking powder, and cocoa powder and mix until just combined. Add the sour milk mixture and mix until just combined..
Fold in the shredded zucchini.
Pour mixture into prepared pan. Sprinkle with 1/2 c chocolate chips and 1/2 c chopped walnuts.
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.