Ingredients
CAKE
1 stick butter, room temperature
1/2 c. vegetable oil
1 3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 c. flour
4 T. cocoa powder
1 tsp. baking soda
2 c. grated zucchini, partially drained
1 c. chocolate chips
3/4 c. chopped nuts
1/2 tsp. ground cloves (optional)
1/2 tsp. cinnamon (optional)
FROSTING
1 stick butter, at room temperature
8 oz. cream cheese, at room temperature
1 lb. confectioner’s sugar
1 tsp. vanilla extract
1 T. cocoa powder
Preparation
CAKE Preheat oven to 350 F. Grease 2 8-9" rounds (or 1 9x13" pan), line with parchment, grease paper. Cream the butter, oil, and sugar. Blend in eggs, vanilla, and buttermilk. Add flour, cocoa, baking soda, salt, and spices if using. Mix in zucchini, chocolate chips, and nuts. Pour batter into prepared pans, bake rounds for 25-30 minutes, rectangle for 35-40 minutes. Cool in pans before turning out onto racks. FROSTING Beat butter and creamcheese until smooth. Add remaining ingredients, beat well.
