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08/17/2017 12:01 AMA friend recently gave me some vegetables from his garden. And in return, I baked him this cake. This recipe, from my mom, is a very moist and delicious cake that allows you (or gives you a great excuse) to use the abundance of summer zucchini from your garden, a friend’s garden, or a farm stand.
Fay’s Mom’s Chocolate Chip & Walnut Zucchini Cake
½ cup unsalted butter, at room temperature
½ cup safflower or vegetable oil
1 ¾ cups granulated sugar
2 eggs
1 tsp. vanilla
½ cup buttermilk OR ½ cup regular milk with 1 tsp. white vinegar mixed in
4 tablespoons unsweetened cocoa powder (I used Hershey’s)
2 ½ cups all purpose flour
1 tsp. baking soda
2 cups grated zucchini
½ cup chocolate chips (I used Ghirardelli 60% cacao bittersweet)
½ cup chopped walnuts (or other nut of your choice)
• Preheat oven to 350 degrees. Lightly grease a Bundt-style pan.
• In a large mixing bowl, mix together butter, oil, sugar, eggs, and vanilla using a hand held mixer, until smooth. Carefully mix in milk at a low speed.
• On low, mix in cocoa, flour, and baking soda. Beat until just mixed through. Using a rubber spatula, scrape down sides of bowl. Gently mix in grated zucchini with spatula.
• Pour batter into prepared pan. Sprinkle chocolate chips and walnuts evenly on the top.
• Bake for approximately 45 minutes or until cake tester comes out clean of batter. Chocolate on top will still be gooey and soft—that’s OK!!
• Let cool, then remove from pan if desired. This transports well (to friends’ beach house for the weekend!) if you keep it in the pan.