Chocolate Zucchini Cake
- 2¼ cups flour (I used Cup4Cup gluten-free)
- ½ dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- ½ cup buttermilk
- 2 cups grated unpeeled zucchini (about 2½ medium)
- 1 6-ounce package (about 1 cup) semisweet chocolate chips
- Read More http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907#ixzz2fMCr6F8p
- Preheat the oven to 325 degrees. Spray a 13x9 baking pan with cooking spray.
- Cream butter, sugar, and oil together. Stir in the dry ingredients, alternating with the buttermilk, until completely blended.
- Stir in the zucchini and pour into the pan.
- Sprinkle the chocolate chips on top.
- Bake for 50 minutes.
- Spread the chocolate chips around the top of the cake to make a frosting as soon as you take it out of the oven.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/chocolate-zucchini-cake/
3.2.1249