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
