CHOCOLATE ZUCCHINI CAKE

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Chocolate Zucchini Cake image

This cake is even better the second day! The cocoa and spice make it so delicious and the buttermilk makes such a tender crumb! I use cream cheese frosting. BUT it is goood without it.

Provided by mary Armstrong @emit1961

Categories     Cakes

Number Of Ingredients 19

1 stick(s) butter or margerine
1 2/3 cup(s) sugar
1/4 cup(s) oil
2 - eggs
1 teaspoon(s) vanilla extract
2 1/2 cup(s) flour
1/4 cup(s) cocoa
1/2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) salt
1/2 cup(s) buttermilk or sour milk
2 cup(s) grated zucchini, partially peeled
1 1/2 cup(s) semi-sweet chocolate chips
CREAM CHEESE FROSTING
3 ounce(s) cream cheese
1/2 cup(s) butter, softened (may omit butter and use half and half but more than 2 tablespoons.
2 tablespoon(s) milk or more
2 cup(s) powdered sugar

Steps:

  • Cream together butter, sugar and oil.
  • Add eggs and vanilla, mix well.
  • Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
  • Add the grated zucchini and chocolate chips last, stir until just combined.
  • After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
  • Bake in a 350 degree oven for 40-45 minutes or until tests done with a toothpick. If you make cupcakes, bake for 25 minutes. Cool completely, then frost with your favorite icing. I make cream cheese frosting.
  • Cream cheese frosting: Cream butter and cream cheese until creamy, add milk and powdered sugar until consistency is what you like. Frost and enjoy that darn good cake!

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