Chocolate Chip Zucchini Cake ~ Chocolatey zucchini cake stuffed full of chocolate chips! Perfect to use up those zucchinis overflowing in your garden!
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Promise soon these Zucchini recipes will end. As soon as you tell my garden to quit making zucchini babies.
I thought I was going to have a ton of zucchini and then they never came. Then I got nervous. What’s summer baking without zucchini? Nothing.
Well then they came. And multiplied before my eyes. I stuffed them in my cupboard. Out of sight. Out of mind. Then I ponned some off on other people.
And of course I made our family favorite or should I say my husband’s favorite Chocolate Chip Zucchini Cake. This recipe is passed to me by my dear sister-in-law. In fact I think as soon as she entered our lives we scrapped this recipe from her! She’s gotta earn her keep some how right? Actually I love her dearly and this Zucchini Cake was just an added bonus. But hey I’ll take it!
My hubby was complaining because I was making Homemade Beer Bread for a girls night out and he wasn’t going to get any so I saw spied my zucchinis and got to baking!
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Chocolate Chip Zucchini Cake
- 1/2 c. butter, softened
- 1/2 c. canola oil
- 1 3/4 c. white sugar
- 2 eggs
- 1/2 c. buttermilk
- 1 tsp vanilla
- 2 1/2 c. flour
- 4 Tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp soda
- 1 tsp salt
- 2 c. zucchini, grated
- 1 c. chocolate chips
- In a large mixing bowl cream butter, oil, eggs and sugar. Add buttermilk and vanilla. Mix until combined.
- Sift dry ingredients together. Add to creamed mixture until just combined. Stir in zucchini.
- Spread in a greased 9x13 inch baking pan or 2 - 8x8 inch pans. Sprinkle chocolate chips over the top.
- Bake at 325 degrees for 40-45 minutes for the 9x13 inch pan or 35 minutes for the 8x8 inch pan.
- Freezes great!
by Julie Evink