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Print This Delicious and Healthy Chocolate Chip Zucchini Cake Recipe

Chocolate Zucchini Cake with plate and fork

Chocolate Chip Zucchini Cake Recipe

Chocolate Chip Zucchini cake recipe submitted by. The zucchini added to a what is already a wonderful recipe, keeps the cake moist and adds fiber and a bit of healthy nutrients to your diet.

1 1/2 cups Sugar
1/2 cup Margarine or butter softened
1/4 cup Oil
1 tsp Vanilla
2 Eggs
2 1/2 cups All purpose flour
1/4 cup Unsweetened cocoa
1 tsp Cinnamon
1 tsp Baking soda
1/2 cup Buttermilk
2 cups Shredded zucchini
1/2 to 1 cup Semi sweet chocolate chips
1/2 cup Chopped nuts

Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 13 x 9 inch pans
Preheat oven, grease the cake pan.

In a large bowl combine the sugar, margarine, oil, vanilla and eggs, beat well. Add flour, cocoa, baking soda, cinnamon and buttermilk, blend well. Fold in zucchini, chocolate chips and nuts. Pour into pan. Bake Chocolate Chip Zucchini Cake until knife inserted into center comes out clean.

Do Not Over Bake Chocolate Chip Zucchini Cake.

You can cool and then frost with chocolate frosting if you desire. I prefer this cake without frosting because it's so moist. I also make my own buttermilk using vinegar; and add more of the cinnamon because I love it. ENJOY!

Serves 12
Nutrition facts:
Serving Size 112 g
Calories 370
Calories from Fat 154
Total Fat 17.1g 26%
Saturated Fat 3.0g 15%
Cholesterol 28mg 9%
Sodium 256mg 11%
Total Carbohydrates 50.4g 17%
Dietary Fiber 2.3g 9%
Sugars 27.8g
Protein 5.8g
Vitamin A 8% • Vitamin C 6% • Calcium 3% • Iron 12%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!