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Chocolate Zucchini Snacking Cake

Chocolate zucchini snacking cake

 I love to whip this up right around dinner time for a warm chocolate dessert. Perfect with a scoop of vanilla ice cream. Made without the nuts, as many schools are nut free, it is a great lunchbox treat . It is a favorite in our family. 🙂

Pre heat your oven to 325 degrees f

Grease  a 9×13 inch baking pan (cooking spray works great)

Sift together in a small bowl:

2 & 1/4 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

In a large mixing bowl, beat together until fluffy:

1/2 cup butter or margarine

1/2 cup vegetable oil

1 & 1/2 cups sugar

To the sugar and butter/oil mixture add:

2 eggs (Beating well between each egg)

1 teaspoon  vanilla extract

Stir in 2 cups of grated zucchini

to you moist mixture add your dry flour/cocoa mixture alternately with:

1/2 cup buttermilk (or if you don’t have buttermilk, 1/2 cup of milk mixed with 2 teaspoons lemon juice or vinegar)

Pour your batter into your prepared baking pan. On top of your batter sprinkle:

1 cup of chocolate chips (more or less)

3/4 cups of chopped walnuts (optional)

Bake in your preheated oven for 55 minutes or until cake tester(toothpick) comes out clean. Do not overbake

Cool for 20 minutes before cutting and eating it warm.


About mountainmommy

Mother of 2. A beautiful 3 year old girl, my little 1 year old boy and my partner in life John. We live here in the beautiful East Kootenays.

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