Chocolate Zucchini Cake

1 cup brown sugar
½ cup butter
½ cup white sugar
½ cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk (milk will work)
2 1/2 cup flour
1 tsp cinnamon
2 tsp soda
4 tbsp cocoa
2 cups unpeeled, grated zucchini
Instructions
In a very large bowl, cream together the brown sugar, butter, white sugar, and oil
Stir in the eggs, vanilla, and buttermilk.
Add the flour, cinnamon, soda, cocoa, and zucchini. Stir until combined.
Grease and flour a 9x13” cake pan. Pour batter into the pan. Sprinkle ¾ cup chocolate chips on
top. Bake at 325°F for 45 minutes. If the cake seems a bit too moist, turn off the oven and let
cool in the oven.
When the cake is cool cover or seal with plastic wrap. Store in a cool dry place.
Helpful Hints and Suggestions
Zucchini is also known as courgette or cucurbita pepo.
If you do not have zucchini, most any summer squash (squash with a soft skin as opposed to a hard
skinned squash such as winter squash), will work in this recipe.
If you do not have buttermilk, you can use regular milk but the taste will not be quite as rich
and tangy.
Chocolate Zucchini Cake is especially good served with milk, ice cream (a chocolate
covered-cherry-ice cream is particularly good), or whipped cream.
It is important that the cake be stored in a cool, dry place. If it is not stored properly, it
will begin to ferment.
If you wish to increase the nutritional value in this cake, try adding three tablespoons of ground
flax.
Another fun topping for the top of the cake is chunks of rock sugar, the sugar will melt slightly
and then reharden giving the cake topping a crunchy texture.