Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Yield: Serves 16
Ingredients: 2 1/2 cups, all-purpose flour (12½ ounces); 1/4 cup (¾ ounce), Dutch-processed cocoa powder; 1 teaspoon, baking soda; 1/2 teaspoon, baking powder; 1/2 teaspoon, salt; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground cloves; 8 tablespoons (1 stick), unsalted butter, softened; 1/2 cup, vegetable oil; 1 3/4 cups (12¼ ounces), sugar; 2 , large eggs; 1 teaspoon, vanilla extract; 1/2 cup, buttermilk; 2 , medium zucchini, seeded and shredded; 3/4 cup (4½ ounces), semisweet chocolate chips

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Appears in Cook's Country June/July 2009

Desserts or Baked Goods

Add another dimension to chocolate cake with summer's favorite vegetable.

SERVES16

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

To expel excess moisture and ensure our Chocolate Zucchini Cake didn’t turn out a soggy mess, we grated zucchini on a box grater, then wrung it out in a clean dish towel. We found we could also shred and freeze the zucchini in recipe-ready ...

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