Chocolate and Zucchini is the best combination! This recipe uses both to make the most moist and delicious cake in minutes!
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).
-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.