Zucchini Chocolate Chip Cake
Description
This zucchini chocolate chip cake is tender, moist, full of rich cocoa flavor, and a delicious way to use up fresh summer squash from the garden.
Ingredients
•
1/2 cup milk
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1 teaspoon distilled white vinegar
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2 1/2 cups all-purpose flour
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 1/2 cups white sugar
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1/2 cup butter, softened
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1/2 cup vegetable oil
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2 eggs
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2 teaspoons vanilla extract
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2 cups grated zucchini
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1 cup chocolate chips
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
2
Combine milk and vinegar in a large bowl; let stand to sour milk, about 5 minutes.
3
Meanwhile, combine flour, cocoa powder, baking soda, and baking powder in a medium bowl.
4
Add sugar, butter, oil, eggs, and vanilla to soured milk; beat until incorporated. Add flour mixture; stir until just combined. Fold in zucchini.
5
Pour batter into the prepared baking dish. Sprinkle with chocolate chips.
6
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.