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Tipi Creek Farm
Chocolate Zucchini Cake
This recipe comes to us from Karen Gibbens, what a fantastic way to get through the zucchini abundance. I typically make a few for the freezer and enjoy them through the winter.
1/2 cup butter
1/2 veg. oil
1 ¾ cup white sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk or sour milk
4 tbsp. cocoa
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
2 1/2 cup flour
2 cups zucchini
Topping:
1/2 cup chocolate chips
1/2 cup ground walnuts
Cream together butter, vegetable oil and sugar. Beat in the remaining ingredients.
Turn into grease bundt pan; smooth out top. In a separate bowl combine chocolate chips and walnuts and sprinkle on top. Bake at 325º - 350ºF. for 40 - 50 minutes. Insert toothpick at 40 min. to test for doneness and bake longer if required.
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