Zucchini Chocolate Cake
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 2⁄3 Cup (26.67 tbs)|
|Chocolate flavoring||1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Shredded zucchini||2 Cup (32 tbs)|
|Semisweet chocolate chips||6 Ounce (1 Package)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Preheat oven to 325°F.
Grease and lightly flour 13 x 9-inch baking pan.
Beat together margarine, oil and sugar in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in flavorings.
Combine dry ingredients.
Add to creamed mixture alternately with buttermilk, beating well after each addition.
Stir in zucchini.
Pour into prepared pan.
Sprinkle with chocolate chips and nuts.
Bake 55 minutes or until wooden pick inserted in center comes out clean; cool on wire rack.
Cut into squares.
Frost with your favorite chocolate frosting, if desired.