This tastes better than a brownie! No need for frosting either! A pick-up snack cake that is different and so good! A great way to use up an abundance of zucchini from the garden. You can double this recipe to make it in a 13x9x2-inch pan. You might have to, this goes fast! Enjoy!

• INGREDIENTS:
• 1/4 cup butter
• 1/2 cup plus 6 tablespoons sugar ( scant 1 cup)
• 1/4 cup oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups flour
• 1 tablespoon baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 cup buttermilk
• 1 cup grated zucchini, unpeeled
• 1 cup chocolate chips

DIRECTIONS:

• 1. Preheat oven to 350 degrees.
• 2. Grease or spray a 9-inch square pan.
• 3. With electric mixer on medium speed, cream the butter and sugar together.
• 4. Add the oil, egg, and vanilla extract.
• 5. In a small bowl, mix the flour, baking cocoa, baking soda, baking powder, cinnamon and cloves. Then add to the creamed mixture.
• 6. Add the buttermilk. Mix well.
• 7. On low speed, add the zucchini.
• 8. Pour mixture into the prepared pan.
• 9. Sprinkle chocolate chips over the batter.
• 10. Bake for 25-30 minutes.

Categories: Cakes, Uncategorized