Consider adding this recipe to your collection of zucchini recipes. It’s moist and delicious, and satisfies the chocolate craving in anyone!
1/2 cup margarine or butter (1 stick, room temperature)
1 3/4 cups sugar
1/2 cup oil
1 teaspoon vanilla extract
1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp. white vinegar = sour milk)
2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini, peeled if desired, drained (about 2 medium)
12 ounces semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 325 degrees (for a glass pan) or 350 degrees (for a metal pan). In a mixing bowl, cream together the room temperature margarine/butter and sugar. Add the oil, eggs, vanilla and buttermilk and mix well. In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt. Gradually add to the wet ingredients and mix well. Fold in the zucchini. Pour into a greased and floured 9×13″ pan. Sprinkle the chocolate chips and nuts (if using) over the top of the cake. Bake at 325 degrees for 45-50 minutes or at 350 degrees for 35-40 minutes. Let cool before cutting.