Super Moist Chocolate Zucchini Cake

recipe from Jamie Cooks it Up

I don't know if my life will ever be the same. This chocolate zucchini cake is truly that good.  Usually I make a spice zucchini cake, but for the chocolate lover in all of us, this chocolate zucchini cake is truly out of this world!  Try it, you won't regret it.

And a note to all those who are trying to be health conscious and leave the peel of the zucchini on when you shred it for the extra vitamins (am I the only one that does this?), DON'T do it.  I was tempted to, but decided to follow the recipe exactly as it is.  In previous zucchini cakes and breads, I have left the peel on and it just doesn't result in the same consistency. It doesn't blend in well. If you peel and then shred your zucchini, you can't even tell the zucchini is there and your cake takes on a wonderful, moist and uniform consistency.  Let's just be honest... this is an indulgent treat and leaving the peel on for the extra vitamins is not really going to make a whole lot of difference. This is not a "healthy treat" even if you are trying to justify it by saying that there is a vegetable in there. So there is what I have learned about shredded zucchini. Take it for what it is worth. :)

Here's the life-changing recipe ... enjoy! :)

Cake:

1/2 cup butter, softened

1/2 cup canola oil

1 3/4 cups sugar

2 eggs

2 1/2 cups flour

4 Tablespoons cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon baking soda

1 teaspoon vanilla

1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)

2 cups shredded zucchini

Topping:

1/2 cup brown sugar

1/2 cup pecans, chopped (We don't like nuts at our house, so I didn't add these to my cake)

1 cup chocolate chips

Preheat oven to 350 degrees.  Into your stand mixer or large mixing bowl, place 1/2 cup butter, 1/2 cup canola oil, 1 3/4 cups sugar and 2 eggs. Mix well for about 3 minutes.  Into a medium sized mixing bowl place 2 1/2 cups flour, 4 Tablespoons cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.  Whisk until all dry ingredients are well distributed.  Pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.  Add the dry ingredients and mix until everything is well combined.  Spray a 9x13 pan with cooking spray and pour batter in.  Spread around with a knife.  Roughly chop up pecans (or not), and pour pecans, 1/2 cup brown sugar and 1 cup chocolate chips into the same mixing bowl you used for the dry ingredients. Toss the topping ingredients together and sprinkle them over the top of the cake batter.  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Serve warm from the oven, preferably with a scoop of vanilla ice cream.