Ingredients
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
Frosting:
1 cup flaked coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk
Preparation
In a large mixing bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk. Fold in zucchini. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 F. for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes on until golden brown. Cool completely. Yield: 12-15 servings
See more recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com
