Chocolate Zucchini Cake

By Lunds & Byerlys

September 3, 2024

Another delicious way to use zucchini, with a crunchy topping that can’t be beat. This tote-along treat from The Best of Byerly’s original cookbook is perfect for picnics, potlucks, barbecues…or just Sunday night supper at home.


SERVINGS

15-18

PREP TIME

1 hr 15 min

Ingredients

  • ½
    cup butter, softened
  • ½
    cup vegetable oil
  • 1 ¾
    cups sugar
  • 1
    teaspoon vanilla
  • 2
    eggs
  • ½
    cup buttermilk
  • 2 ½
    cups flour
  • ½
    cup unsweetened cocoa powder
  • 1
    teaspoon baking soda
  • 1
    teaspoon salt
  • ½
    teaspoon baking powder
  • 2
    cups coarsely shredded zucchini
  • ½
    cup semi-sweet chocolate chips
  • ½
    cup chopped nuts

Directions

  1. 1

    Grease and flour a 9×13 baking pan.

  2. 2

    Heat oven to 325 F.

  3. 3

    Cream butter, oil and sugar; blend in vanilla, eggs and buttermilk.

  4. 4

    Combine dry ingredients; stir into creamed mixture with zucchini.

  5. 5

    Pour into prepared pan. Sprinkle with chocolate chips and nuts.

  6. 6

    Bake until cake tests done with a wooden pick, about 50 minutes. Cool on wire rack.

This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!

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