Photo & Food Styling by Joe Sevier
Zucchini keeps the cake moist while a scattering of chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
Recipe information
Yield
Serves 12–16
Ingredients
2¼ cups sifted all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups sugar
½ cup (1 stick) unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2½ medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
¾ cup chopped walnuts
Preparation
Step 1
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Step 2
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Recipe notes
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