Zucchini cake sounds weird. I know. But you can't taste the zucchini. It makes the cake moist and delicious! I also like to tell myself that since zucchini is in it it's healthy.
My mom got the recipe from Kismet Rasmusson. She used to make it for Brandon when he came home from Santa Clara and for his birthday. Brandon used to be a very picky eater who only ate Campbell's Vegetable Soup when he was little.
This is a great use for zucchinis that are way too big, like the baseball bats we accidentally grow in our garden in Utah.
2 ½ cups flour
½ cup cocoa powder
1 tsp. baking soda
1 tsp. salt
½ cup butter (1 stick)
½ cup vegetable oil
1 ¾ cup sugar
2 cups grated zucchini
1 tsp. vanilla
¾ cup chocolate chips (or more) plus more for the top
½ cup chopped walnuts (optional)
½ cup butter milk (or use powdered buttermilk and make according to package instructions)
Preheat the oven to 325 degrees. Mix all the ingredients together in a large bowl.
Pour into two greased 9 x 13 inch pan, sprinkle with more chocolate chips and bake for 50-60 minutes (or until the center of the cake springs back when touched and the cake is just starting to pull away from the sides of the pan).