| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Chocolate, Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour; Unbleached, Sifted |
| 1/4 |
c |
Cocoa; Baking |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter Or Regular Margarine |
| 1/2 |
c |
Vegetable Oil |
| 1 3/4 |
c |
Sugar |
| 2 |
|
Eggs; Large |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
c |
Buttermilk |
| 2 |
c |
Zucchini; Unpeeled, Grated |
| 6 |
oz |
Semisweet Chocolate Chips |
| 3/4 |
c |
Walnuts; Chopped |
INSTRUCTIONS
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 x 9 x 2-inch
baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated
325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on
rack. Cut into squares and serve.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”