Chocolate Chile Zucchini Cake

Moist chocolate cake with a zing!

2
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 ½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 ¾ cups white sugar

  • ½ cup butter

  • ½ cup vegetable oil

  • 2 eggs

  • 1 tablespoon chile powder

  • 1 teaspoon vanilla extract

  • ½ cup buttermilk

  • 2 cups grated zucchini

  • ¾ cup chopped walnuts

  • 6 ounces semisweet chocolate chips

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.

  2. Stir flour, cocoa powder, salt, and baking soda together in a bowl.

  3. Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.

  4. Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.

  5. Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.

  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.

Nutrition Facts (per serving)

503 Calories
28g Fat
63g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 503
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 49%
Cholesterol 52mg 17%
Sodium 387mg 17%
Total Carbohydrate 63g 23%
Dietary Fiber 4g 13%
Total Sugars 38g
Protein 7g 14%
Vitamin C 4mg 4%
Calcium 44mg 3%
Iron 3mg 15%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.