Posted for Gather Cook of Summer series.
The original recipe called for chocolate chips, but I didn’t have any on hand. I also tweaked it a bit to suit my taste. It was very good, but chocolate chips definitely would have made this cake even better.
1 cup brown sugar
1/2 c. sugar
1/2 c. butter, softened
1/2 cup vegetable oil
3 eggs
2 t. vanilla
1/2 c. buttermilk
1 t. dried orange peel
2 1/2 c. flour
1/2 c. cocoa
2 t. baking soda
1 t. cinnamon
1/2 t. salt
2 c. grated zucchini
1 c. chopped walnuts
Chocolate Glaze
1-2 c. powdered sugar
2 T cocoa
3 T. milk
1 t. vanilla
Preheat oven to 325° F. Spray a 9 x 13” baking pan with cooking spray. Set aside.
In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk.
Fold in dry ingredients. Fold in zucchini and nuts.
Pour into pan. Bake 40-45 minutes til cake tests done when pierced in several areas with a toothpick. Remove and cool completely.
Meanwhile, in a medium saucepan, whisk together glaze ingredients. Heat til glaze is smooth and glossy. Remove from heat and cool slightly. Stir just before using.
Drizzle glaze over cake when cooled.
It was delicious!

















Comments: 65
Thanks.
Coconut would add an interesting twist to this.
Thank-You!
How are you doing Robin?
Congratulations!
You can view it by clicking HERE.
I do hope you will have the time to view the other groups, columns and posts that are spotlighted.
Have a wonderful night.
Thanks, Debbie!
If you make it, would you invite all us on gather over?
Zucchini can be used in so many deserts, casseroles and breads. It seems to change its flavor in all the dishes. We love zucchini