Chocolate Zucchini Cake

From: Connie Dobrowolski:

Preheat oven to 325 degrees. Grease a 9×13″ pan. Combine sugars,
butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift
together the flour, cocoa, soda, cinnamon and salt. Add to the
mixture. Stir in zucchini. Pour into pan and sprinkle chips over the
top. Bake 45 mins, cool, then turn out on wire rack.

This is a really moist cake that may last for awhile.

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From: Janice Norman

About the best non-standard use for zucchini is this cake which
Catlyn’s, a wonderful gourmet-to-go deli makes.

1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp
cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp
cinnamon 1/2 c sour milk (a tsp of vinegar added to milk) 1 c
chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand)

Preheat oven to 325 degrees. Grease a 9×13 inch pan.

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend
well. Sift together the cocoa, flour, baking soda, baking powder,
cloves, and cinnamon. Add to the butter mixture alternately with the
milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes.

There is no need to frost this cake, but if you wish, sprinkle or
sifted powdered sugar on top of the cooled cake.

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From the Times-Picayune (Ellen)

1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking
soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c
sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips
Whipped cream