Chocolate Zucchini Cake
Why I Love This Recipe
The shredded zucchini makes this cake really moist. Whenever zucchini is in season, I shred, measure and freeze it in 2 cup amounts for this favorite recipe. I find the topping adds a nice crunch. We actually got an abundance of zucchini by accident one time, we planted what we thought was cucumbers and zucchini grew instead. A mix up at the seed plant, we saw that on the news later. Imagine our surprise, so I had to come up with a lot of zucchini recipes and this one is great. I make it several times a year. Now we plant zucchini on purpose.
Ingredients You'll Need
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
Frosting:
1 cup flaked coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk
Directions
In a large mixing bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk. Fold in zucchini.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 F. for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes on until golden brown. Cool completely. Yield: 12-15 servings
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