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Zucchini Chocolate Cake

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD: 12-15 servings.
Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.—Leon Kingsley, Marshfield, Massachusetts

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded peeled zucchini
  • 1/2 cup semisweet chocolate chips

Directions

  • 1. In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips.
  • 2. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

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