Ingredients
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1 cup canola or vegetable oil
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1 3/4 cups sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup buttermilk
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2 1/2 cups all-purpose flour
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1/2 tsp salt
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4 tbsp baking cocoa
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1 tsp baking soda
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1/4 tsp ground cinnamon
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2 medium zucchini
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2/3 - 3/4 cup chocolate chips
Steps
1
Preheat oven to 325°F. In a large bowl, cream together oil, sugar, eggs, vanilla, and buttermilk.
2
In a separate bowl, sift together flour, salt, cocoa, baking soda, and cinnamon. Add dry ingredients into creamed mixture and mix to combine.
3
Using a box grater, coarsely grate zucchini to yield about 2 cups. Press down on the grated zucchini and pour off 1–2 tablespoons juice to keep the cake from being too gooey. Add zucchini to bowl and mix to combine.
4
Pour into greased 9x13-inch baking pan. Sprinkle chocolate chips over top. Bake until a toothpick inserted in center comes out clean, 45 minutes.
Tips
If you don’t have buttermilk, add 1½ tsp. white vinegar to a measuring cup, fill to ½ cup with milk and let sit 5–10 minutes before using.
