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2-1/2 cups flour, unbleached, sifted
Pre-heat oven to 325°F.
Sift together flour, cocoa, baking soda and salt; set aside.
Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in vanilla extract.
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini.
Pour batter into a greased 13"x9"x2" baking pan. Sprinkle with chocolate chips and walnuts. Bake for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.
Posted by Jenny Johanssen
Nutritional Info Per Serving: N/A
1 tsp. baking soda
1/2 cup butter or margarine
1-3/4 cup sugar
1 tsp. vanilla extract
2 cups zucchini, unpeeled, grated
3/4 cup walnuts, chopped
1/4 cup baking cocoa
1 tsp. salt
1/2 cup vegetable oil
2 eggs, large
1/2 cup buttermilk
6 ounces semisweet chocolate chips