For those of you that have more zucchini than you know what to do with, this recipe will disguise it. No one will know zucchini is an ingredient unless you tell them.
Chocolate Zucchini Cake
Preheat oven to 325 degrees. Grease and flour a 9x13 pan.
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups of grated zucchini, unpeeled and seeds removed
1 cup of semi-sweet chocolate chips
3/4 cup chopped walnuts
Sift together the flour, cocoa powder, baking soda and salt. Set aside.
In large mixing bowl, cream together the butter, sugar and vegetable oil. Add eggs one at a time, then vanilla. Alternately add the flour mixture and buttermilk. Beat well to thoroughly mix. Stir in zucchini. Pour into prepared pan. Top batter with chocolate chips and walnuts. Bake 40-50 minutes, until cake tests done.
This cake is moist. You could leave out the chocolate chips and walnuts and add a frosting. I like the simplicity of the recipe.
