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Chocolate Coconut Zucchini Cake
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
18
Ingredients
1 1/4
cup
sugar
1/2
cup
butter
1/2
cup
coconut oil
2
eggs
1/2
cup
buttermilk
2
cup
grated zucchini
4
Tablespoon
cocoa powder
1
teaspoon
baking soda
1
teaspoon
salt
1/2
teaspoon
baking powder
2 1/2
cup
flour
1/2
cup
chocolate chips
chocolate frosting
1
cup
unsweetened coconut chips
Instructions
Preheat oven to 350, and grease a 9 x 13 inch baking pan.
Cream the oil, butter and sugar. Then add the eggs and mix well.
Mix buttermilk and zucchini together.
Combine all dry ingredients (cocoa powder, baking soda, salk, baking powder, flour) in a bowl.
Then add the dry and wet mixtures alternately to the sugar mixture. Stir until well combined but don't over mix.
Fold in chocolate chips, if desired, and put into the prepared pan. Bake for 45-60 minutes, until the middle of the cake is firm.
Frost when cool and decorate with coconut chips.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
33
mg
|
Sodium:
254
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
235
IU
|
Vitamin C:
2.5
mg
|
Calcium:
29
mg
|
Iron:
1.2
mg
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