Zucchini chocolate cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour; Unbleached, Sifted |
| ¼ | cup | Cocoa; Baking |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Salt |
| ½ | cup | Butter Or Regular Margarine |
| ½ | cup | Vegetable Oil |
| 1¾ | cup | Sugar |
| 2 | eaches | Eggs; Large |
| 1 | teaspoon | Vanilla Extract |
| ½ | cup | Buttermilk |
| 2 | cups | Zucchini; Unpeeled, Grated |
| 6 | ounces | Semisweet Chocolate Chips |
| ¾ | cup | Walnuts; Chopped |
Directions
Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.