Chocolate Zucchini Cake

 Chocolate Zucchini Cake

From Ellen's kitchen, with thanks to Everything Chocolate by ATK

Ingredients:

• 2/1/2 cups (12.5 oz) all-purpose flour
• 1/4 cup (3/4 oz) unsweetened cocoa powder
  
  
  
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 8 tbs unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cup (12.25 oz) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 zucchini, seeded and shredded, squeezed in kitchen towel to remove some of the liquid)
• 3/4 cup (4.5 oz) semisweet chocolate chips

Adjust:

• oven rack to middle position and heat to 325 degrees.  Grease 13 x 9" pan.  

Whisk:

• flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves together in bowl.

Using:

•    stand mixer fitted with paddle, cream butter, oil, and sugar on medium speed until smooth, 1-2 minutes.  Add eggs, vanilla, and buttermilk and mix until incorporated. 

Stir:

• in flour mixture, until combined.  Stir in zucchini.

Transfer:

• batter into prepared pan and top chocolate chips.  Bake until toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through baking.

Let:

• cake cook completely in pan on wire rack, about 2 hours.  Serve.  Can be stored at room temperature for up to 2 days.