Zucchini Chocolate Cake

Name: Zucchini Chocolate Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15 servings
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

Total Time Prep: 15 min. Bake: 40 min.

Yield 12-15 servings

Test Kitchen Approved

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

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.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.