Mom's Chocolate Zucchini Sheetcake |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious and moist. The unusual topping is far better than frosting! Family Note: This is Mom-mom's recipe except that she used margarine and vegetable oil instead of butter and olive oil. Ingredients:
2 cups zucchini, peeled and grated |
1/2 cup butter |
1/2 cup olive oil |
1 3/4 cups sugar |
2 eggs |
1 teaspoon vanilla |
1/2 cup buttermilk |
2 1/2 cups flour |
4 tablespoons unsweetened cocoa powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/4 cup chocolate chips |
1/4 cup chopped walnuts |
Directions:
1. Preheat oven to 325 degrees. Grease and flour a 9 X 13 baking pan, either metal or glass okay.
2. Peel and grate the zucchini. Set aside.
3. Combine chocolate chips and chopped walnuts in a small bowl. Set aside.
4. Cream butter, oil and sugar. Beat in eggs and vanilla. Stir in buttermilk.
5. Sift together flour, cocoa, salt, baking soda, cinnamon and cloves.
6. Add dry ingredients to creamed mixture and mix well, then stir in zucchini.
7. Pour into prepared pan, sprinkle with topping.
8. Bake at 325 degrees for 35 minutes, or until knife inserted into center comes out clean.
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