Chocolate Zucchini Cake

A whole lot of awesome in a 9x13 pan.  Very chocolaty and very moist.  Christopher claims it is the only way he'll ever eat zucchini again.  I'll let him think that ... for a little while.

Someone at work has a garden that is producing a lot more zucchini then mine ever will this year (I actually dug the dead zucchini plants up this weekend) and my original plan was to make this cake to take to work to share.  Well, I threw the chips on top and put it back in the oven and then pulled it out in 5 minutes.  Unfortunately, it looks like my chocolate seized and I tore up the whole top of the cake trying to spread them out.

So ... knowing that an ugly cake would NEVER get eaten at the workplace, we kept it at home.  I have enough shredded zucchini left to make another cake.  Next time though, I'll use my favorite chocolate frosting recipe from the back of the Hershey cocoa container.

Chocolate Zucchini Cake

www.kingarthurflour.com

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk

2 1/2 cups flour

3/4 cup cocoa

2 teaspoons espresso powder (instant coffee makes a good sub)

3 cups shredded zucchini

1/2 cup chocolate chips

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth. Beat in the eggs and stir in the buttermilk alternately with the flour. 

Add the cocoa and espresso powder, mixing until smooth.  Fold in the zucchini and chocolate chips. Spoon the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.  Cool on a rack.