A moist chocolate zucchini cake with a crunchy brown sugar, chocolate chip and walnut topping. It’s one of my favorite ways to use the abundance of my zucchini crop!
1. Preheat oven to 325 F. In a large bowl cream together butter, oil, eggs, sugar and vanilla.
2. Stir in buttermilk.
3. Into a separate bowl or a sifter, add flour, cocoa, baking soda, salt and cinnamon.
4. Mix dry ingredients into the creamed ingredients until combined.
5. Fold in grated zucchini.
6. Spread into a greased 9 x 13″ pan.
7. Sprinkle brown sugar, walnuts, and chocolate chips over the top of the cake. Do not stir.
8. Bake at 325 F for 35-40 minutes.
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This is the same recipe that my grandmother made and I absolutely love this cake. In fact the recipe in our family is so old, it calls for “sour milk” It produces the most moist and delicious cake. My entire family loves it and it remains one of my most treasured recipes. Make this cake today- you won’t regret it. 
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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