Zucchini Cake

Zucchini Cake

Zucchini Cake

  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/2 cup Mazola Corn Oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1/4 cup Hershey’s Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups grated zucchini*
  • 1 cup Nestles Semi-Sweet Morsels
  • 1 cup chopped walnuts 

Cream butter and sugar with a mixer. Add eggs, oil and vanilla. In a small measuring cup mix buttermilk and baking soda. Add to creamed mixture and beat well.

In a separate bowl combine flour, cocoa, baking powder, cinnamon and cloves. With mixer on low, add dry ingredients to creamed mixture 1 cup at a time. Mix well.

Stir in zucchini by hand. Pour into a greased 13 x 9 baking pan**. Sprinkle chocolate chips and nuts over the top of the cake. Bake at 350 for 35 to minutes, or until tester comes out clean. Place pan on cooling rack to cool.

* Older zucchini is better for this recipe since they are not as moist. If your zucchini is real moist, pat with a paper towel to remove excess moisture.

** Use a pan that has a lid or cover with foil to keep cake fresh when cool


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