A quick cake to keep handy for all that zucchini you’re planting.
Chocolate Zucchini Cake
1 cup (120g) grated Zucchini
1/2 cup (118ml) Buttermilk
1/2 cup (118ml) Canola or Vegetable Oil
1 teaspoon Vanilla Extract
2 large Eggs
1 1/4 cup (156g) Flour
3/4 cup (143g) Sugar
1/4 cup (27g) Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup (120g) chopped Pecans
1/2 cup (60g) Chocolate Chunks
Pre-heat oven to 350F/176C
Spray a 9×4 inch loaf pan with cooking spray and set aside.
In a bowl, whisk together the zucchini, buttermilk, oil, vanilla, and eggs.
In another bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Fold in 3/4 cup of the pecans and the chocolate chunks.
Pour the batter into the prepared pan and decorate the top with the remaining pecans.
Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.
Cool the cake in the pan for about 30 minutes then turn it out and cool it completely on a wire rack.
Print this recipe? Chocolate Zucchini Cake
Kathleen Rear 
The name makes me feel sceptical but the picture looks so nice and inviting that I might just have to try baking it and see for myself!
The zucchini makes the cake really moist!
Sounds like a fabulous recipe! I love how moist zucchini makes cakes 😉