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Chocolate Zucchini Cake

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“"Shredded zucchini makes this cake really moist, and the topping adds a nice crunch." By Lois Holben. From TOH.”
1hr 10mins

Ingredients Nutrition


  1. In a large mixing bowl, beat the butter, oil and sugar until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
  5. Fold in zucchini.
  6. Pour into a greased 13 x 9 x 2 inch baking pan.
  7. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool on a wire rack for 10 minutes.
  9. Meanwhile, in a bowl, combine the frosting ingredients.
  10. Spread over warm cake.
  11. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
  12. Cool completely.

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