This is a recipe my Mom has been making since I was a kid. What to do with all the zucchini from the garden? This recipe is so delicious!
2 1/4 c sifted all purpose flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 c sugar
1/2 c unsalted butter, room temperature
1/2 c vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 c buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1-6 oz. package semisweet chocolate chips
3/4 c chopped walnuts
Preheat oven to 325. Butter and flour 13 x 9 baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. 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. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and walnuts over top.
Bake cake until tester inserted in center comes out clean, about 50 minutes. Cool cake completely in pan.
To make this cake even more decadent, we mix the chocolate chips and nuts into the cake and top with Hershey's "perfectly chocolate" chocolate frosting:
1/2 c butter
2/3 c Hershey's cocoa
3 cups powdered sugar
1/3 c milk
1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add in small amount of additional milk if necessary. Stir in vanilla. About 2 cups frosting.