Before retiring, I worked in an office setting and I don’t think a week went by, where I, or one of my co-workers, would bring a treat to work. My friend Marsha O. brought this cake in and it wasn’t long before the pan was empty. No frosted needed as it has a delightful topping of chocolate chips, nuts and sugar.

Chocolate Zucchini Cake

Recipe by Diane BeckerCourse: Cakes

Servings

servings

Ingredients

½ cup butter ttttt
½ cup vegetable oiltttt
1¾ cups sugar
2 eggs
1 teaspoon vanilla
½ cup sour milk or buttermilk
4 Tablespoons cocoa
2½ cup flour
½ teaspoon baking powdertttt
1 teaspoon baking sodattt
1 teaspoon saltttttt
½ teaspoon cinnamontttt
½ teaspoon ground cloves
¼ cup pecans, chopped
2 cups grated zucchini, unpeeled
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TOPPING
½ cup chocolate chips
½ cup chopped nuts
½ cup sugar

Directions

Preheat oven to 350 degrees
Grease and flour a 9×13 inch pan
In a large bowl, cream the butter, oil and sugar until well blended.
Add the eggs and vanilla and buttermilk and beat until blended.
Add the cocoa, flour, baking powder, baking soda, salt, cinnamon and cloves and mix well.
Add the zucchini and pecans, mixing well.
Pour the batter into the prepared pan, spreading it out evenly.
Sprinkle the chocolate chips, nuts and sugar over the batter
Bake for 35-45 minutes until done.
10. Cool thoroughly and enjoy!