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Add a photoServings: 12
Ingredients
- 2 1/2 c. Sifted flour
- 1/4 c. Unsweetened cocoa
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 c. Butter
- 1/2 c. Vegetable oil
- 1 3/4 c. Granulated sugar
- 2 x Large eggs
- 1 tsp Vanilla extract
- 1 Tbsp. New Mexican red chili pwdr
- 1/2 c. Buttermilk
- 2 c. Zucchini, grated
- 6 ounce Semisweet chocolate chips
- 3/4 c. Minced walnuts
Directions
- Preheat oven to 325 degrees. Grease a 9- by 13- by 2-inch pan. Sift together flour, cocoa, baking soda and salt in a large mixing bowl. Set aside.
- In a separate bowl, cream the butter, vegetable oil and sugar, beating till the mix is light and fluffy. Beat in the Large eggs, one at a time.
- Next, add in the vanilla and chile pwdr. Fold in the dry ingredients which have been set aside, alternating with the buttermilk. Stir in the zucchini.
- Pour the batter into the prepared pan. Sprinkle the top of the cake with the chocolate chips and walnuts.
- Bake for about 55 min or possibly till a toothpick in center comes out clean.
- Cold cake in the pan on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 482 | |
| Calories from Fat 216 | 45% |
| Total Fat 24.57g | 31% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.23g | |
| Cholesterol 59mg | 20% |
| Sodium 395mg | 16% |
| Potassium 188mg | 5% |
| Total Carbs 60.51g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 37.58g | 25% |
| Protein 6.37g | 10% |
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