2 1/2 c Flour; Unbleached, Sifted
1/4 c Cocoa; Baking
1 ts Baking Soda
1 ts Salt
1/2 c Butter Or Regular Margarine
1/2 c Vegetable Oil
1 3/4 c Sugar
2 Eggs; Large
1 ts Vanilla Extract
1/2 c Buttermilk
2 c Zucchini; Unpeeled, Grated
6 oz Semisweet Chocolate Chips
3/4 c Walnuts; Chopped
Sift together flour, cocoa, baking soda and salt; set aside. Cream together
the butter, oil, and sugar in a mixing bowl until light and fluffy, using
an electric mixer at medium speed. Beat in eggs, one at a time, beating
well after each addition. Blend in Vanilla Extract. Add dry ingredients
alternately with buttermilk to creamed mixture, beating well after each
addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch
baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated
325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on
rack. Cut into squares and serve.
Yields
16 Servings