This zucchini chocolate chip cake is very moist and chocolaty. It is best served warm with whipped cream on top and reheats well.
Ingredients
- milk: 0.5 cup
- distilled white vinegar: 1 tsp
- ½ cups all-purpose flour: 2 piece
- unsweetened cocoa powder: 0.25 cup
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- ½ cups white sugar: 1 piece
- butter: 0.5 cup (softened)
- vegetable oil: 0.5 cup
- eggs: 2 piece
- vanilla extract: 2 tsp
- zucchini: 2 cups (grated)
- chocolate chips: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
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Combine milk and vinegar in a large bowl; let stand to sour milk, about 5 minutes.
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Meanwhile, combine flour, cocoa powder, baking soda, and baking powder in a medium bowl.
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Add sugar, butter, oil, eggs, and vanilla to soured milk; beat until incorporated. Add flour mixture; stir until just combined. Fold in zucchini. Pour batter into the prepared baking dish. Sprinkle with chocolate chips.
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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.
