So much chocolate flavor in this easy-to-make cake with a surprising ingredient! It’s been a good year for gardens and especially squash. Those heat-seeking veggies have been plentiful. As always, I have loads of zucchini recipes to share, and my zucchini buttermilk chocolate cake is a favorite. This recipe is included in my cookbook, The Zucchini Houdini. This cake is simple to make and is so rich and full of chocolate flavor. The zucchini makes the cake extra moist but adds no flavor. There is no need for frosting because the chocolate chips sprinkled on the top make a decadent topping that oozes down into the batter as the cake is cooking. Add a dollop of whipped cream for an added treat- or not. This cake is rich and delicious all on its own.
Belle’s Zucchini Buttermilk Chocolate Cake
1 cup brown sugar
½ cup sugar
½ cup butter
½ cup oil
3 eggs
1 teaspoon vanilla
1 cup buttermilk
2 ½ cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
4 tablespoons cocoa powder
2 cups grated zucchini
1 cup chocolate chips
In a large bowl, cream together the sugars and the butter. Add the oil, eggs, vanilla, and buttermilk and mix well. In another bowl, combine the flour, cinnamon, baking soda, and cocoa powder. Add this to the batter and mix well. Stir in the zucchini and mix well. Pour the batter into a greased and floured 9 x 13-inch baking pan. Sprinkle the chocolate chips evenly over the top of the batter. Bake at 325 degrees for 45 minutes. Turn off the oven and let the cake cool inside. The cake will seem very moist. Serve with whipped cream, if desired.
