2 1/2 c Flour; Unbleached, Sifted
1/4 c Cocoa; Baking
1 ts Baking Soda
1 ts Salt
1/2 c Butter Or Regular Margarine
1/2 c Vegetable Oil
1 3/4 c Sugar
2 ea Eggs; Large
1 ts Vanilla Extract
1/2 c Buttermilk
2 c Zucchini; Unpeeled, Grated
6 oz Semisweet Chocolate Chips
3/4 c Walnuts; Chopped
Sift together flour, cocoa, baking soda and salt; set aside. Cream
together the butter, oil, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in eggs, one at
a time, beating well after each addition. Blend in Vanilla Extract.
Add dry ingredients alternately with buttermilk to creamed mixture,
beating well after each addition. Stir in zucchini. Pour batter
into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate
chips and walnuts. Bake in a preheated 325 degree F. oven for 55
minutes or until cake tests done. Cool in pan on rack. Cut into
squares and serve.
Yields
16 Servings
