If you’re like us, you’ve got plenty of zucchini hanging around your house right now and are probably getting tired of chopping them up and putting them in stir-fries. Which brings us to one of our favourite classic Best of Bridge recipes: our Chocolate Zucchini Cake. The zucchini makes this cake nice and moist, the chocolate chips give an extra boost of chocolate and a touch of cinnamon adds some complexity to the flavour.
This Chocolate Zucchini Cake first appeared in the original ladies’ 1984 book winners and you can now find it in The Complete Best of Bridge Cookbooks Volume 3. But here it is again for easy reference, because we know you need to use up at least some of that zucchini a.s.a.p.
Yields 1
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Ingredients
- 1/4 cup butter
- 1/2 cup vegetable oil
- 1-3/4 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2-1/2 cups flour
- 1/4 cup cocoa
- 1/2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 2 cups grated zucchini
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan.
- Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy.
- Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. Slowly mix into the butter and sugar mixture.
- Add zucchini and chocolate chips the the cake batter. Mix until everything is evenly distributed.
- Pour the batter into the prepared pan and bake for 45 minutes or until a cake tester or toothpick inserted in the thickest part of the cake comes out clean.
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