Mom's Chocolate Zucchini Sheetcake

Total Time
55mins
Prep 20 mins
Cook 35 mins

Delicious and moist. The unusual topping is far better than frosting! Family Note: This is Mom-mom's recipe except that she used margarine and vegetable oil instead of butter and olive oil.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Grease and flour a 9" X 13" baking pan, either metal or glass okay.
  2. Peel and grate the zucchini. Set aside.
  3. Combine chocolate chips and chopped walnuts in a small bowl. Set aside.
  4. Cream butter, oil and sugar. Beat in eggs and vanilla. Stir in buttermilk.
  5. Sift together flour, cocoa, salt, baking soda, cinnamon and cloves.
  6. Add dry ingredients to creamed mixture and mix well, then stir in zucchini.
  7. Pour into prepared pan, sprinkle with topping.
  8. Bake at 325 degrees for 35 minutes, or until knife inserted into center comes out clean.