Chocolate Zucchini Cake

A recipe to use up zucchini and buttermilk which I always buy for a recipe and then end up having to throw out unless I work to use it up. Cook’s Country says it can be frozen in 1 Tbl. amounts for up to a month, so I may try that.

You may notice that my cake doesn’t look chocolate, but rather chocolate chip. I forgot the cocoa, so it came out more like chocolate chip bars. Unlike my zucchini bread, my boys, 6 and 3.5yo, ate and liked it, even with visible zucchini.

Chocolate chip zucchini cake

Chocolate Zucchini Cake from Cook’s Country, Serves 16

2 1/2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 tablespoons (1 stick) unsalted butter , softened
1/2 cup vegetable oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 medium zucchini , seeded and shredded
3/4 cup semisweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13- by 9-inch baking pan. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves in bowl. With electric mixer on medium speed, beat butter, oil, and sugar until smooth. Add eggs, vanilla, and buttermilk and mix until incorporated. Stir in flour mixture until combined. Stir in zucchini, then pour mixture into prepared pan.

2. Top batter with chocolate chips and bake until toothpick inserted in center comes out clean, about 45 minutes. Cool on wire rack. Serve.

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