| - 2-1/2 cups flour - 1/2 cup un-sweetened cocoa powder - 1 tsp (each) nutmeg, cinnamon & ground cloves - 1 tsp baking powder - 1 tsp baking soda - 1 tsp salt - 2-1/2 cup shredded zucchini - 1 cup softened sweet butter - 1 cup canola oil - 1-1/2 cup sugar - 3 eggs - 1 tsp vanilla extract - 1 cup buttermilk - 1 chopped semi-sweet chocolate - Finely chopped Walnuts (optional) Butter & flour (or veggie spray) two 9-inch spring form pans Per-heat oven to 350-degrees F 1. In a bowl combine the flour, cocoa powder, nutmeg, cinnamon, cloves, baking powder & soda, set aside 2. Place the shredded zucchini in a colander or sieve Sprinkle the zucchini with salt & let stand about 15 to 20 minutes, to drain excess liquid 3. In the mixer of an electric mixer (with the paddle attachment), cream together the sugar, butter & oil 4. Add eggs, one at a time (mixing after each addition) Beat until fluffy, add the vanilla 5. Add the flour mixture, alternating with the buttermilk 6. Stir in the zucchini and chocolate 7. Pour into prepped pans 8. Bake until tester comes out clean (about 1 hour) 9. Cool on rack before frosting with Chocolate Cream Cheese Frosting and roated (finely chopped) walnuts |
| Chocolate Zucchini Cake |