Chocolate Zucchini Cake

This recipe is from Bon Appétit magazine, November 1995 issue.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 2 1⁄4 cups  sifted all-purpose flour
• 1⁄2 cup  unsweetened cocoa powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1 3⁄4 cups sugar
• 1⁄2 cup unsalted butter, room temperature
• 1⁄2 cup  vegetable oil
• 2  large eggs
• 1  teaspoon vanilla extract
• 1⁄2 cup buttermilk
• 2  cups  grated unpeeled zucchini (about 2 1/2 medium)
• 1 (6 ounce) package  semi-sweet chocolate chips
• 3⁄4 cup  chopped walnuts (optional)

Directions

1. Preheat oven to 325°F Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl.
2. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
3. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.