Chocolate Zucchini Cake
Chocolate chips finish off this moist cake.
Quick Facts
Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Yield: 12 to 15 servings
Ingredients
As needed cooking spray
2-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons Argo® Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 tablespoons Mazola® Corn Oil
6 tablespoons butter OR margarine
1-2/3 cups sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 medium zucchini, shredded
3/4 cup chopped walnuts (optional)
3/4 cup semi-sweet chocolate chips
Directions
Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray.
Combine flour, cocoa, baking powder, soda, salt, cinnamon and cloves in a medium bowl; set aside.
Beat oil, butter and sugar until smooth in a large bowl with mixer at medium speed. Add eggs, buttermilk and vanilla; blend well. Blend in flour mixture; fold in zucchini and walnuts, if desired.
Spread batter in prepared pan; sprinkle chocolate chips evenly over top.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Delicious served with a scoop of vanilla ice cream.