Chocolate Zucchini Cake With Warm Chocolate Sauce

Preheat oven to 325 degrees.

CHOCOLATE ZUCCHINI CAKE
Cream the first 4 ingredients together. Add the eggs and mix together. Next add the vanilla and the buttermilk and mix together.

Combine the flour, baking soda, cinnamon, salt, and cocoa powder in separate bowl. Mix together before slowly adding it to the wet ingredients.

Once the dry and wet ingredients are combined, add the 2 cups of shredded zucchini and stir into cake batter.

Pour cake batter into your cake pan(s), and bake at 325 degrees for 45 minutes.

Let cool in pan while making the sauce.

WARM CHOCOLATE SAUCE:
In a small sauce pan add the cream and the butter. Heat the cream and the butter on low to medium heat. Stir regularly. The cream and the butter should get hot and little bubbles should form. Don’t let it boil though. It only needs to get to about 175 degrees. I usually guesstimate on this.

Once hot enough, remove sauce pan from heat and then add your vanilla and the 9 ounces of chocolate chips. Let the chocolate sit in the hot cream for about 20-30 seconds before stirring. Stir in the chocolate until it is melted thoroughly. Now you have your sauce to pour over your cake.

***We like to eat the cake while it’s still warm, but it’s also delicious once it’s been cooled and refrigerated.