Zucchini Snack Cake

You like zucchini, don’t you? I mean, everybody likes zucchini. They MUST. That’s why everybody grows so much in their gardens. Right? And when you get so much of that succulent zucchini you need good recipes to use it up. Zucchini and chocolate. Yum. And sorry about my faulty logic up there.

Zucchini Snack Cake

1/2 cup butter

1 3/4 cup sugar

1/2 cup vegetable oil

2 eggs

1 tsp. vanilla

2 1/2 cups flour

2 T. cocoa

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 cup buttermilk

2 cups grated zucchini

2 cups semisweet chocolate chips

In a large bowl, cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings

Comments: I got this recipe from The Taste of Home. I left out the cloves and I don’t remember about the cinnamon. I think I added a little more cocoa: two tablespoons doesn’t seem like much. It turned out a little crumbly in the end, but okay. Snack cake is right – it’s easy to snack on!



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