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.