Mom’s Favourite Chocolate Zucchini Cake π«π₯
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 bundt cake
Description:
Some years back, faced with a surplus of zucchinis from the garden, I embarked on a quest for the perfect zucchini cake. Lo and behold, I stumbled upon this gem of a recipe, and it’s been a cherished favorite ever since. Its moist, chocolatey goodness has graced my table countless times, earning it the title of “Mom’s Favourite.” I’ve perfected the art of gauging its readiness through gentle finger pressure or the trusty toothpick method, as my oven tends to require a bit more than the suggested 45 minutes for optimal baking.
Ingredients:
- 1/4 cup butter
- 1/2 cup oil
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 2 cups grated zucchini
- 1/4 cup chocolate chips
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by preheating your oven to the temperature recommended for baking cakes, usually around 350Β°F (175Β°C). Ensure your oven rack is positioned in the center. Grease a bundt pan generously with butter, ensuring all crevices are well coated. |
| 2 | In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy, using either a stand mixer or handheld electric mixer. This should take around 2-3 minutes. |
| 3 | Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and buttermilk until well combined. |
| 4 | In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, and clove. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake. |
| 5 | Gently fold in the grated zucchini until evenly distributed throughout the batter. Then, gently fold in the chocolate chips, ensuring they are evenly dispersed. |
| 6 | Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula. Tap the pan gently on the countertop to release any air bubbles. |
| 7 | Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that oven temperatures may vary, so keep an eye on the cake towards the end of the baking time to prevent overcooking. |
| 8 | Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow it to cool completely before serving. |
| 9 | For a final touch, dust the cooled cake with icing sugar just before serving. This adds a delightful sweetness and a touch of elegance to the finished product. |
| 10 | Slice, serve, and enjoy this decadent chocolate zucchini cake with friends and family. It’s perfect for any occasion, whether it’s a casual weeknight dessert or a special celebration. |
Nutritional Information (per serving):
- Calories: 4368.4
- Fat: 185.4g
- Saturated Fat: 56.9g
- Cholesterol: 549.9mg
- Sodium: 1449.9mg
- Carbohydrates: 644.2g
- Fiber: 21.8g
- Sugar: 385.3g
- Protein: 58.5g
Indulge in this delightful creation, where the subtle hint of zucchini perfectly complements the richness of chocolate. Mom’s Favourite Chocolate Zucchini Cake is sure to become a beloved classic in your home, just as it has been in mine.
