Buttermilk Chocolate Zucchini Cake
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 15 servings.
I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.
Ingredients
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1 cup packed brown sugar
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1/2 cup sugar
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1/2 cup butter, softened
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1/2 cup vegetable oil
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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2-1/2 cups all-purpose flour
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 teaspoons baking soda
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4 tablespoons baking cocoa
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3 cups grated zucchini (about 3 medium), drained
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1/2 to 1 cup semisweet chocolate chips
Directions
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1.
In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.
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