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from the kitchen of Elaine Pelton

Here's a mouth-watering dessert that is so rich, it doesn't need frosting to top it off. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.

1/2 cup butter or margarine, softened ,

1-3/4 cups sugar ,

1/2 cup vegetable oil ,

2 eggs ,

1 teaspoon vanilla extract,

2 1/2 cups all purpose  flour,

2 tablespoons baking cocoa,

1 teaspoon baking soda,  

1/2 teaspoon baking powder,

1/2 teaspoon ground cinnamon,

1/2 teaspoon ground cloves,  

1/2 cup buttermilk,  

2 cups shredded peeled zucchini,  

2 cups (12 ounces) semisweet chocolate chips.   


In a large mixing bowl, cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a greased 13-in.. x g-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.