Happy Anniversary! Last November I stared this little cooking blog focusing on all the recipes I have floating around my kitchen. I’ve shared some of my favorite recipes, found a few that didn’t really cut the mustard, and have had so much fun sharing wonderful food with you! To celebrate, let’s have some chocolate cake!
This recipe is from a Penzey’s Catalog. (Unfortunately, I’m not sure which one..)
No substitutions were made, but I did half the recipe.
Chocolate Chip Zucchini Cake
1/2 c butter, softened
1 3/4 c sugar
1/2 c vegetable oil
1 tsp vanilla extract
2 1/2 c all-purpose flour
2 tblsp cocoa powder (natural or dutch)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 c buttermilk
2 c peeled, shredded zucchini (1 medium)
2 c semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl cream together the butter and sugar. Beat in the oil, eggs and vanilla. Combine the dry ingredients in a separate bowl and add to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into a greased 9×13-inch pan. Sprinkle with the chocolate chips. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.