I had several requests for this recipe, and since now is the best time for tasty zucchini recipes to be put to good use, well here you go! I hope you enjoy it as much as we have.
*note*-After making this cake again after I had already posted this recipe, I would now advise you to skip the chocolate chips and head straight for the chocolate frosting. You''ll thank me later. Believe me. It's the only way to go with this cake.
Chocolate Zucchini Cake
1/2 cup butter, softened
1 3/4 cups Sugar
1/2 cup applesauce
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup baking cocoa
1/2 tsp. salt
2 cups shredded zucchini (unpeeled), drained
3/4 cup walnuts or pecans, chopped (optional)
1 (12 oz.) bag chocolate chips (semi-sweet or milk chocolate)
Preheat oven to 350* F. Cream the butter and sugar together. Add in eggs one at a time until well blended. Mix in the vanilla, applesauce, and buttermilk. Sift together flour, baking soda, powder, salt, and cocoa. Add to the butter mixture. Stir the dry ingredients gently but thoroughly into wet ingredients. Stir in zucchini until well blended. Spread batter into a 9? x 13? greased pan. Bake in preheated 350 degree oven for 25-35 minutes. Five minutes before the cake is done, evenly sprinkle the chocolate chips over top of cake. Return to oven. When done, remove from oven and sprinkle with chopped nuts. Let cool in pan on wire rack. Store any remaining cake in fridge.
*note*- like I said above, I recommend skipping the chocolate chips and nut as a topping and instead top baked and cooled cake with chocolate frosting. Seriously, it's beyond delicious!