DOUBLE CHOCOLATE ZUCCHINI CAKE
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Prep: 
Cook: 
Total time: 
Serves: 12
 
Ingredients
  • CAKE:
  • ½ cup butter or margarine, softened
  • ½ cup vegetable oil
  • 1¾ cups sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup buttermilk or soured milk
  • 2½ cups flour
  • ¼ cup cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp. cinnamon
  • 2 cups grated zucchini
  • 1 cup chocolate chips
  • CHOCOLATE ICING:
  • ½ cup butter or margarine
  • ⅔ cup cocoa
  • 3 cups icing sugar
  • ⅓ cup milk
  • 1 tsp vanilla
Instructions
  1. If you need to sour the milk, then add 1 tsp. vinegar or lemon juice to ½ cup cold milk and let stand 2 minutes before using.
  2. Cream together butter, oil and sugar. Mix in eggs, vanilla and buttermilk or sour milk.
  3. Combine flour, cocoa, soda, baking powder, salt, and cinnamon.
  4. Add dry ingredients to wet ingredients and mix well. Stir in zucchini and chocolate chips.
  5. Pour batter into lightly greased bundt pan (or two 8" or 9" cake pans - see note) and bake at 350 degrees for 55-60 minutes, or until toothpick comes out clean.
  6. Cool in pan for a few minutes before running knife around edge to loosen and removing to rack to cool completely.
  7. FOR CHOCOLATE ICING:
  8. Melt butter and stir in cocoa.
  9. Add icing sugar and milk, alternately, beating between additions. Mix in vanilla.
  10. This is a great, easy-to-spread icing. After icing, put the cake in the fridge for half an hour to let the icing firm up before covering with plastic wrap.
Notes
If baking in 2 cake pans, reduce baking time to 30-35 minutes. Cake is done when tester comes out with only a few crumbs. Store the iced cake in the fridge, but let sit at room temperature for 15-20 minutes before serving for maximum flavour. For longer storage, wrap un-iced cake in plastic wrap and then foil, and freeze. Defrost in the fridge and ice when needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/06/saturday-sweets-double-chocolate-zucchini-cake/