NOTE: For those of you who have already looked at this recipe, I did make a change to the frosting recipe. I reduced the butter.
I totally blew my calorie count today. I could not stop snacking on this moist, chocolate cake -- definitely the best way to eat zucchini, or at least one of the best ways. I also really love ratatouille. I topped off this with my own frosting/glaze adaptation and it has just the right amount of berry flavor, even if it is not doing my hips any favors. I think that pink and brown combo is so chic. I almost did not want to cut into this beauty. But I knew chocolate was waiting. And now straight to the recipe because I promised some friends - desperate to use up their zucchini -- that I would post this recipe today.
1/2 Cup butter (room temperature)
1/2 Cup oil
1 3/4 Cup sugar
2 C grated zucchini
1 tsp salt
1 tsp baking soda
2 1/2 Cups flour
1 tsp vanilla
1/2 Cup buttermilk or sour milk
4 Tbsp Cocoa powder
1/2 tsp cinnamon
1 tsp baking powder.
1/2 to 1 Cup chocolate chips
Cream butter, oil and sugar until smooth. Add eggs, vanilla and milk. Add remaining ingredients, except chocolate chips. Mix well and stir in 1/2 of the chocolate chips.
Oil and flour a 9x12 pan or a bundt pan. I sprinkled the remaining choco chips on the bottom of the bundt pan. If using a normal cake pan sprinkle top with remaining choco chips.
Bake at 350 degrees for 40 to 45 minutes. Let cool before removing from pan. Pour or spread on frosting. Recipe follows.
Berry Cream Cheese Frosting
4 oz cream cheese softened
1 Cup powdered sugar
1/4 Cup butter
1 Tb berry jam ( I used my triple berry jam)
1 Tb water
Combine cream cheese, powdered sugar and butter and cream together. Mix jam and water and heat in microwave for 20 seconds. Stir and pour into creamed mixture. Beat until well combined. Pour over cake.