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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup buuter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups finely grated zucchini
1/2 cups buttermilk
2 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
Topping:
3/4 cup chopped pecans
1/2 cup mini chocolate chips

1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Directions:
Grease and flour a 9"x13"pan. Set aside. Cream together butter, oil and sugar. Add eggs, vanilla and buttermilk. Beat until smooth. Stir in zucchini.
In a sepatate bowl, combine dry ingredients.
Add dry ingredients to wet mixture and beat until well blended.
Pour into prepared pan and top with pecans and chocolate chips.
Bake at 325 for 40-45 minutes.
Personal Notes:
Personal Notes:
I use 2 Tablespoons dry buttermilk powder when using frozen shredded zucchini and omit the 1/2 cup buttermilk. I do not drain the frozen zucchini.

 

 

 

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