Self Frosted Chocolate Zucchini Cake

By srumbel

This is SUCH a great cake...moist with a crunchy topping. EXCELLENT!
And an awesome way to use up some plentiful zucchini!
from thebakerbetter.blogspot.com

Ingredients

• In small bowl, combine the following ingredients:
• 1/3 c. butter or margarine, room temperature
• 1/2 c. vegetable (or canola) oil
• (or use 1/4 c. oil + 1/4 c. applesauce)
• 1-3/4 c. sugar
• (I reduced to 1-1/2)
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. buttermilk*(see note below)
• In large bowl, cream all these ingredients together until smooth and fluffy.
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2-1/2 c. (white wheat) flour
• 3/4 tsp. baking powder
• 1/3 c. baking cocoa
• 2 c. finely grated zucchini, peeled or unpeeled
• (It 'hides' better if it's peeled)
• Topping:
• 3/4 c. brown sugar
• 3/4 c. milk chocolate chips

Preparation

Step 1

Combine dry ingredients with wet mixture. Fold in zucchini; stir until blended.

Grease & flour 9" X 13" baking pan. Spread batter evenly. Sprinkle topping evenly over batter. Bake 40 - 45 minutes, testing with toothpick in the middle to be assured it's done.

NOTE: To make your own buttermilk, add 1/2 tsp. vinegar or lemon juice to 1/2 c. milk; let stand 5 minutes until it thickens; stir, add to recipe.