Chocolate Zucchini Cake
Ingredients
Wet Ingredients
-
3
large
eggs
-
1
tablespoon
vanilla extract
-
¾
cup
buttermilk
-
½
cup
melted coconut oil or other oil
-
2
cups
finely shredded zucchini
Dry Ingredients
-
1 ½
cups
granulated sugar
-
1 ½
cups
all-purpose flour
-
½
cup
natural, unsweetened cocoa powder
-
¾
teaspoon
salt
-
1
teaspoon
baking soda
-
¼
teaspoon
baking powder
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch pan.
- In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk, and oil.
- Stir in the shredded zucchini.
- Add the flour, cocoa powder, salt, baking soda, and baking powder, and stir until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 25-35 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool completely before serving.
Nutrition Facts (estimated)
Servings
15
Calories
217
Total fat
9g
Total carbohydrates
32g
Total protein
4g
Sodium
224mg
Cholesterol
34mg
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