Zucchini and Chocolate Cake with Buttermilk

    Zucchini and Chocolate Cake with Buttermilk


    95 people made this

    A delicious and moist cake packed with chocolate and zucchini. The buttermilk adds a nice tangy touch.

    Serves: 24 

    • 125g butter, softened
    • 1/2 cup (120ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1 3/4 cups (410g) white sugar
    • 2 eggs
    • 1/2 cup buttermilk
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1 cup dark chocolate chips
    • 2 cups zucchini, finely diced

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C, grease and flour a 23x33 cm cake tin.
    2. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and buttermilk. Beat until smooth.
    3. Mix flour, cocoa, bicarbonate of soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
    4. Pour into greased 23x33 cm tin and sprinkle top with chocolate chips. Bake at 180 degrees C for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.

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    Reviews (1)


    Very yummy and moist, however it would have been better if you grate the zucchini, rather than dice it. I will do that next time. - 22 Feb 2015

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