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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 14 |
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I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County. Ingredients:
1 cup packed brown sugar |
1/2 cup sugar |
1/2 cup butter, softened |
1/2 cup vegetable oil |
3 eggs |
1 teaspoon vanilla extract |
1/2 cup buttermilk |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 teaspoons baking soda |
4 tablespoons baking cocoa |
3 cups grated zucchini (about 3 medium), drained |
1/2 to 1 cup semisweet chocolate chips |
Directions:
1. In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done. Yield: 12-15 servings.
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