“Delicious and moist, with a light texture and unique topping. Not overly chocolaty, and the zucchini is not prominent in the flavor or texture. LOAF VARIATION: stir the topping INTO the batter instead of sprinking on top, bake in two bread loaf pans; then DON'T add any topping on top. I like the loaf variation, because it's wonderful toasted on following days. FAMILY NOTE: This is Mom-mom's recipe except that she used margarine and vegetable oil instead of butter and olive oil.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 9 X 13 sheetcake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Grease and flour baking pan(s), either metal or glass okay. Use 9 x 13" pan for sheetcake, or (2) loaf pans for the loaf variation.
  2. Combine the 1/4 cup chocolate chips and chopped walnuts in a small bowl. Set aside.
  3. Peel and grate the zucchini. 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 9 x 13" pan, sprinkle with topping.
  8. Bake at 325 degrees for 60 minutes, or until knife inserted into center comes out clean.
  9. For loaf option: stir the chocolate chips and walnuts into the batter, pour into two loaf pans, same baking temperature and time.

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