At last, proof positive that you can have your cake and eat it too. Mary Ward, from Manlius, New York, says this easy recipe is a favorite summertime treat in her household - and a delicious way to combat the inevitable proliferation of zucchini in her garden.
Ingredients
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup butter or margarine
- 1/2 cup oil
- 3 eggs
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 2 tsp. baking soda
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups grated zucchini
- 1 cup chocolate chips
Instructions
Heat the oven to 325 degrees. In a mixing bowl, cream together the sugars, butter and oil. Add the eggs, vanilla extract and buttermilk and stir well to mix.
In a separate bowl, mix together the flour, cocoa, baking soda, allspice, cinnamon and salt. Stir the flour mixture into the egg mixture until well combined. Fold in the grated zucchini and chocolate chips.
Turn the batter into two greased and floured 9-inch baking pans. Bake for 25 to 30 minutes or until done. Let cool and then frost with 3 1/2 to 4 cups of your favorite icing. Serves 12.
Food , Recipes
