Zucchini Cake

It's a super easy and delicious recipe. A great option for moms because it's nutritious; kids won't notice the zucchini since it's chocolate and they'll love it.
Ingredients
6
Servings
  • 1 stick butter, at room temperature 1 stick butter, at room temperature
  • 1/2 cups vegetable oil 1/2 cups vegetable oil
  • 1 cup sugar 1 cup sugar
  • 1/3 cups brown sugar 1/3 cups brown sugar
  • 2 eggs 2 eggs
  • 2 cups pumpkin, grated 2 cups pumpkin, grated
  • 1 cup cow's milk 1 cup cow's milk
  • 2 teaspoons vanilla essence 2 teaspoons vanilla essence
  • 2 1/2 cups flour, sifted 2 1/2 cups flour, sifted
  • 3 tablespoons cocoa 3 tablespoons cocoa
  • 1/2 tablespoons cinnamon powder 1/2 tablespoons cinnamon powder
  • 1 teaspoon salt  1 teaspoon salt
  • 1 teaspoon baking soda 1 teaspoon baking soda
  • 1 teaspoon baking powder 1 teaspoon baking powder
  •   walnuts, necessary amount walnuts, necessary amount
Preparation
50h
0 mins
Low
  • Preheat the oven to 350F or 190°C.
  • Stir all the sifted dry ingredients together.
  • Mix the butter, oil, sugar, eggs, and vanilla with a mixer.
  • Once mixed, we gradually add the milk.
  • We add the zucchini to the butter mixture and then add flour, continuing to beat for a couple more minutes.
  • In a greased mold, we put the mixture and bake for 45 minutes or until a toothpick comes out clean.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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