What
you need,
½
cup butter, softened
½
cup vegetable oil
1
½ cups granulated sugar
2
eggs
½
cup buttermilk (or sour milk)
1
tsp. vanilla
2
cups finely grated zucchini (about 1 medium sized one)
2
½ cups all-purpose flour
4
tbsp. cocoa
½
tsp. baking powder
½
tsp. baking soda
½
tsp. cinnamon
½
tsp. ground cloves
½
cup chocolate chips
Chocolate
icing, optional
Preheat
the oven to 325 degrees. Spray a 9X13 inch glass baking dish with non-stick
spray and set aside.
In
a large bowl cream together the butter, sugar and oil. Add in the eggs one at a
time and beat well after each addition. Stir in the buttermilk, vanilla and
zucchini.
I
gave my grated zucchini a squeeze, just to get a little of the extra moisture
out before adding it to the batter.
In
a separate bowl whisk together the flour, coco, baking powder, baking soda,
cinnamon and cloves.
Add
the dry ingredients into the wet and gently stir to combine.
Pour
the cake batter into the prepared pan and sprinkle the top with the chocolate
chips.
Bake
for 40-45 minutes until a toothpick comes out clean.
Cool
completely on a wire rack.
Slather
with chocolate icing if you want, I didn’t this time, It feels more like health
food if you skip it!
Jen of My Tiny Oven
