Hope you all had a wonderful long weekend and said an affectionate good-bye to summer. It was a good one. Until next year.
Let’s talk zucchini. No. Chocolate. Or zucchini. But mostly chocolate. We love it together. This decadent chocolate cake with a hint of cinnamon topped with chocolate chips also includes shredded zucchini. The green is indistinguishable after baking but bumps this dessert to the vegetable part of the food pyramid. At least that’s what I tell myself. And I could swear it’s a homing device for my children. When the timer goes off, the begging begins immediately. Most of the time one piece isn’t enough! I can hardly say no when all I want to do is eat as many pieces as I can as well.
When it’s fresh, the cake has a slightly crispy top. I’m serious when I warn you that it’s really hard to stop when it’s hot out of the oven. Try topping it with ice cream or whipping cream and strawberries. But even if you have none of those things, the cake is good. Oh, is it good.
Ingredients
- 1/2 cup soft butter
- 1/2 cup oil
- 1 3/4 cup sugar
- 2 eggs
- 1 t. vanilla
- 1/2 cup buttermilk
- 4 Tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 2 1/2 cups flour
- dash of salt
- 2 cups grated zucchini
- 3/4 cup of chocolate chips
Instructions
- Cream together the butter, oil, sugar and eggs.
- Add in the rest of the ingredients, except the chocolate chips.
- Pour the batter into a greased 9×13 pan.
- On top, sprinkle the chocolate chips.
- Bake at 325° for 40-45 minutes.
Notes
Make into cupcakes!! Scoop batter into cupcake liners. Divide and sprinkle the chocolate chips among the cups. Bake at 325° for 18-20 minutes.
I have shared this recipe before but the photos bothered me so I had to redo them. Plus, it really is a good recipe, it deserved a second go around. :)
This looks amazing !
I like chocolate cake.Thanks for the recipe.