Average Rating: 4.647058TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 12-15 servings.Ingredients
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1-3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup 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 zucchini
FROSTING: - 1 cup sweetened shredded coconut
- 6 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup whole milk
Instructions
- 1. In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
- 2. Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
- 3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.
Nutrition Facts
1 piece: 440 calories, 24g fat (10g saturated fat), 58mg cholesterol, 246mg sodium, 54g carbohydrate (36g sugars, 2g fiber), 5g protein.