Title: Zucchini Chocolate Cake
Categories: Chocolate Cake
Yield: 16 Servings
| 2 1/2 | c | Flour; unbleached, sifted |
| 1 | ts | Baking soda |
| 1/2 | c | Butter or regular margarine |
| 1 3/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 2 | c | Zucchini; unpeeled, grated |
| 3/4 | c | Walnuts; chopped |
| 1/4 | c | Cocoa; baking |
| 1 | ts | Salt |
| 1/2 | c | Vegetable oil |
| 2 | | Eggs; large |
| 1/2 | c | Buttermilk |
| 6 | oz | Semisweet chocolate chips |
Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at a
time, beating well after each addition. Blend in Vanilla Extract. Add dry
ingredients alternately with buttermilk to creamed mixture, beating well
after each addition. Stir in zucchini. Pour batter into a greased 13 x 9
x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a
preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve.