Chocolate Zucchini Cake

Zucchini adds moistness and texture to your chocolate cake. Bake this every year when the garden harvest comes in or after your first trip to the farmers’ market.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ¾ cup butter, softened
  • 3 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1 cup sour cream
  • 1 box (18.25 oz.) chocolate cake mix with pudding
  • 1 medium zucchini, grated
  • 1 tub (12 oz.) prepared chocolate frosting

Directions

  • Preheat oven to 325°F. Grease and flour a Bundt pan. Set aside.
  • In a large mixing bowl, cream butter, eggs, vanilla extract, and almond extract. Slowly incorporate the sour cream. Add cake mix. Fold in grated zucchini.
  • Spoon batter into the cake pan and shake until batter is level. Bake 45 minutes or until a toothpick comes out clean.
  • Cool cake completely before inverting pan onto serving platter. Frost cake with prepared frosting.

Recipe Information

Serves: 12

Ingredients

  • ¾ cup butter, softened
  • 3 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • 1 cup sour cream
  • 1 box (18.25 oz.) chocolate cake mix with pudding
  • 1 medium zucchini, grated
  • 1 tub (12 oz.) prepared chocolate frosting

Directions

  • Preheat oven to 325°F. Grease and flour a Bundt pan. Set aside.
  • In a large mixing bowl, cream butter, eggs, vanilla extract, and almond extract. Slowly incorporate the sour cream. Add cake mix. Fold in grated zucchini.
  • Spoon batter into the cake pan and shake until batter is level. Bake 45 minutes or until a toothpick comes out clean.
  • Cool cake completely before inverting pan onto serving platter. Frost cake with prepared frosting.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat22g
Saturated Fat12g
Cholesterol90mg
Sodium440mg
Total Carbohydrate54g
Dietary Fiber1g
Sugars36g
Protein5g