Chocolate and Zucchini is the best combination! This recipe uses both to make the most moist and delicious cake in minutes!
Ingredients
½cupbutter, unsalted
½cupvegetable oil or coconut oil
1 ¾cupgranulated sugar or a mixture of 3/4 brown and 1 cup granlated sugars
2largeeggs
1teaspoonvanilla
2 ½cupsflour
6tablespoonsunsweetened cocoa
½teaspooncloves
½teaspooncinnamon
1teaspoonsoda
½teaspoonsalt
2cupszucchini, grated*
½cupbuttermilk*
1cupchocolate chips
Whipping cream, or frosting (recipe below)
Frosting:
1/4cupbutter, softened
2cupspowdered sugar
1/4cupunsweetened cocoa
1teaspoonvanilla
dash salt
milk or cream to thin, about 2-3 tablespoons
Instructions
Cream together butter, oil and sugar. Add eggs and vanilla, beat.
Add flour, cocoa, cloves, cinnamon, soda and salt and beat for additional 2 minutes.
Add grated or blended zucchini and buttermilk. Blend well. Fold in chocolate chips.
Pour into a greased 9 x 13 pan and bake at 325 for 40-45 minutes (check with a toothpick).
Best when served slightly warm with fresh whipped cream or top with frosting.
Frosting: Beat all ingredients with mixer in bowl until smooth. Frost cake when cooled.
Notes
-You may also bake in two-9 or 10 inch pie plates.-The original recipe calls for peeling and seeding the zucchini, I leave the peel on and don't seed. And I usually pulverize the zucchini in a blender with about 1/4 cup of water. The total amount used in the recipe is 2 cups, meaning I place the zucchini in a blender with about 1/4 cup of water and pulverize the zucchini until it looks like baby food. Then I measure out 2 cups. If it turns out to be a little less than 2 cups, no big deal. 1 3/4 is fine! -To make buttermilk substitute: Pour 1 tablespoon lemon juice into a 1/2 cup measure. Fill with milk and let sit for 5 minutes. Stir and use in recipe as directed. If you have Greek yogurt, you may also use 1/2 cup of plain unsweetened Greek yogurt in place of buttermilk.