55 min.
Preparation time
Preparation: 20 min.
Cooking: 35 min.
Gaps: no
Total: 55 min.
Servings
Serve: 16 persons
Weight Per Serving: 100g
Price Per Serving: 0.43$
336kcal
Nutrition
Calories: 336kcal
Protein: 5.41%
Fat: 48.67%
Carbs: 45.92%
Ingredients
- 0.3 cup cocoa powder
- 0.5 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1 cup butter softened
- 0.5 cup buttermilk
- 2 eggs lightly beaten
- 2.5 cups flour all-purpose
- 0.5 teaspoon ground cinnamon
- 0.3 teaspoon ground cloves
- 0.5 cup nuts chopped
- 0.5 teaspoon salt
- 0.5 cup semi chocolate chips
- 1.5 cups sugar
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil
- 2 cups zucchini shredded
Equipment
Directions
- In a bowl, cream butter, oil and sugar.
- Add eggs, milk and vanilla; mix well.
- Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini.
- Spread into a greased 13-in. x 9-in. baking pan.
- Sprinkle with nuts and chocolate chips.
- Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts
Properties
Nutrition Score
7.225652233414%
Flavonoids
Nutrients percent of daily need