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.

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