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This Chocolate Zucchini Cake Recipe from my Grandmother is simple and easy but so, so good!
Today I’m sharing with you one of my all-time favorite recipes from my Grandmother. I enjoy making it for my family now. It’s become one of Ethan and Olivia’s favorites as well, and I think she would get a kick out of that!
Gram use to say that it was perfect because it ‘frosted itself’. You’ll see what she meant…
‘Always remember to use pure vanilla, it makes a difference!‘… maybe it’s “pure emotion,” not “pure vanilla,” flavoring my love for this cake… yes Gram, it’s still perfection!
Gram’s Tips: If you’re a little light on the zucchini, grate up some carrot to get to the full 2 cups. If you don’t have buttermilk, you can make a quick substitute… just add 1/2 teaspoon of lemon juice to the milk and let is stand five minutes before adding it to your cake mixture.
1 stick butter
1/2 cup vegetable oil
1¾ cups sugar
3 tsp. vanilla
1/2 cup buttermilk
2½ cups all-purpose flour, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup cocoa powder
1 tsp. cinnamon
2 cups zucchini, grated
1/2 cup semi-sweet chocolate bits, if desired
- Grease and flour a 9×12 pan, then preheat oven to 325-degrees.
- Soften butter in the microwave.
- Crack and gently whisk eggs into a separate bowl. Do not beat. Mix together all the other ingredients, except for the chocolate bits.
- Pour the batter into the pan and sprinkle the chocolate chips on top.
- Bake 45 minutes until toothpick comes out clean.
Just as Gram said, this is a perfect snack cake that requires no frosting because of the chocolate bits (Gram would sometimes add 1/2 cup of chopped walnuts, too), it is delicious with a little whipped cream.