“This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.” - by H Sankey
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch pan
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
- Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Amount Per Serving (16 total)
- Calories
- 326 cal
- 16%
- Fat
- 17 g
- 26%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This cake was irresitable right out of the oven!!! Couldn't keep my fork away.....very moist....I used milk choc chips, didn't need anything else....no whip cream or ice cream....plain with a large ..." See moreglass of milk....delish!!!"
SHOGIRL
"Good recipe as written. Made this yesterday, and even tho I lacked the choc chips and my measurements weren't spot-on, it came out great. Pressed and squeezed the moisture from my zucchini very well..." See more before using. Made it into two 8X8 pans so I could share it and the amount worked fine. Hubby and I had it with some Turkey Hill special chocolate flavor ice cream - Yum!"
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