Zucchini Cake with Chocolate Chips

• servings: 18 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1/2 cup (113 g) butter (room temperature)

1/2 cup canola oil

2 eggs

1 3/4 cups (350 g) sugar

1 teaspoon vanilla

1/2 cup buttermilk

2 1/2 cups (300 g) flour

4 Tablespoons cocoa

1 teaspoons soda

1/2 teaspoons baking powder

1 teaspoons cinnamon

1/8 teaspoon ground cloves

1/2 teaspoons salt

2 cups (226 g) zucchini, coarsely grated, don’t squeeze water out

Topping:

1/2 cup (100 g) brown sugar (optional)

1 cups (170 g) semi-sweet chocolate chips

1 cup chopped pecans (optional)

Directions

Preheat oven to 350 degrees. Grease a 9" x 13" baking pan.

Cream together butter, oil, and sugar about 2 minutes. Beat in eggs and vanilla.

Combine dry ingredients and whisk together. Add to the creamed mixture alternately with the milk and vanilla.

Add grated zucchini and gently mix with spatula just until combined. Overmixing will "wring" the water out of the zucchini making the batter runnier.

Spread the batter in a greased 9 x 13" pan.

Sprinkle brown sugar, walnuts, and chocolate chips over the top of cake. Do not stir.

Bake 350 degrees for 35-40 minutes. Be careful to not overbake the cake. To check for doneness stick a toothpick in the middle of the cake, it should come out clean, or with a few crumbs.

Notes

To make gluten free:

Use 300 g King Arthur measure for measure flour or Bob Red Mill 1-1 flour. If using Kats blend add 3/4 teaspoons xanthan gum.

Use 3 eggs, increase baking powder to 1 1/4 teaspoon.

Let sit in pan 5-10 minutes before adding topping and baking. (I have not added the brown sugar and nuts before)

Nutrition

• Calories: 377 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 33 mg
• Sodium: 129 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 30 g
• Protein: 5 g