Chocolate Zucchini Cake

Submitted by Courtly

""Shredded zucchini makes this cake really moist, and the topping adds a nice crunch." By Lois Holben. From TOH."

 

• Ready In: 1hr 10mins
• Ingredients: 18
• Serves: 12-15

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup vegetable oil
• 1 3⁄4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1⁄4 cups flour
• 1⁄4 cup baking cocoa
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 cup buttermilk
• 2 cups shredded zucchini

• Frosting

• 1 cup flaked coconut
• 6 tablespoons butter, softened
• 2⁄3 cup packed brown sugar
• 1⁄2 cup chopped walnuts
• 1⁄4 cup milk

directions

1. In a large mixing bowl, beat the butter, oil and sugar until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
5. Fold in zucchini.
6. Pour into a greased 13 x 9 x 2 inch baking pan.
7. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack for 10 minutes.
9. Meanwhile, in a bowl, combine the frosting ingredients.
10. Spread over warm cake.
11. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
12. Cool completely.