Ingredients: (see below for a lighter version)
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
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.
Bake cake until tester inserted into center comes out clean, about 50
minutes. Cool cake completely in pan.
I actually added the chocolate to the batter and pureed the zucchini
in a food processor so that there was no visible clue to the existence
of zucchini in the cake. The kids I fed it to were fooled!
Lighter version from Wendi:
Substitute 1/4 cup applesauce for 1/4 cup of the oil
Include another 1/4 cup of zuccini to ensure the cake stays moist
Replace 1 cup of flour with 1 cup of whole wheat flour
It was delicious and I felt better about serving it to my family.