chocolate zucchini cake

I had a craving for something sweet and chocolately and had some zucchini in the frig that needed to be used. Barb over at Art and Barb Live in Italy posted this recipe and I decided to give it a try.

It turned out delicious, very most. I tried both her suggestions for toppings but used walnuts instead of hazelnuts. You can't go wrong with this cake. Starting my diet tomorrow.

Here's Barb's recipe:

Chocolate Zucchini Cake

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt1
3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)

Topping1
cup semisweet chocolate chips
3/4 cup chopped walnuts

Topping 2
40 g light brown sugar mixed with 1/2 Cup (70 g) hazelnuts, toasted and chopped).

Preheat oven to 325°F. Butter and flour 13 x 9 x 2” baking pan.Sift flour, cocoa powder, baking soda and salt into medium bowl.Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Serves 12.