chocolate zucchini cake

1 cup butter, softened
1/2 cup vegetable oil (canola)
1-1/2 cups sugar
2 eggs, slightly beaten
1/2 cup lowfat buttermilk
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 cups shredded zucchini
1/2 cup semisweet or special dark chocolate chips

shred the zucchini ahead of time to save preparation time.

1. In mixing bowl, beat the butter, oil and sugar. Add the eggs, buttermilk and vanilla; mix well. Combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini.
2. Spread into greased 13 x 9 inch baking pan. Sprinkle with chocolate chips. Bake at 350 for 35-40 minutes or until a toothpick iserted near the center comes out clean. Cool on wire rack or serve warm with cool whip, ice cream or frozen vanilla yogurt.

Serving Size: makes 24 2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user LAURIE145.