Double Chocolate Zucchini Cake

Dry Ingredients

• 2 ½ cups all-purpose flour
• 4 tablespoons natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ¼ cup unsalted butter — softened
• ½ cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 cups zucchini — grated on the large holes of a box grater; lightly blotted only if very wet
• ½ cup semi-sweet chocolate chips

1. Prepare the Pan: Preheat the oven to 325°F. Grease and flour a light-colored metal 9x13-inch baking pan.
2. Cream the Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar on medium speed for about 2 minutes, scraping the bowl as needed, until creamy and slightly lightened. With the mixer running on low, gradually pour in the oil and beat until smooth.¼ cup butter, ½ cup oil, 1¾ cups sugar
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing until each egg is incorporated before adding the next. Mix in the vanilla extract.2 eggs, 1 teaspoon vanilla extract
4. Mix the Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt for about 30 seconds.2½ cups flour, 4 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
5. Alternate Wet and Dry Ingredients: With the mixer on low, add the dry mixture to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry mixture, and stop mixing when only a few dry streaks remain.½ cup buttermilk
6. Fold in Zucchini and Chocolate Chips: Using a flexible spatula, gently fold in the grated zucchini and chocolate chips until evenly distributed and no dry flour remains. Spread the batter evenly in the prepared pan.2 cups zucchini, ½ cup chocolate chips
7. Bake: Bake for 40–50 minutes, beginning to check at 40 minutes. The cake is done when the center appears set, the top springs back lightly when touched, and a tester inserted away from a chocolate chip comes out with moist crumbs but no wet batter.
8. Cool: Set the pan on a wire cooling rack and cool for at least 30 minutes before serving. For the cleanest squares, allow the cake to cool completely before cutting.