Zucchini chocolate cake (Epicurious)

NOTES:

1. Liz's sister-in-law approves of this Epicurious recipe.
2. Original recipe didn't say to toast the walnuts.
3. Leave enough time to grate the zucchini.
4. Butter at room temp.
5. 13" x 9" x 2" baking pan (lasagna dish?)
6. There is no mention in the original recipe of removing the liquid from the zucchini. Hmm....
7. If you want chocolate zucchini bread, see this recipe.


INGREDIENTS:

2-1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1-3/4 cups sugar
1/2 cup unsalted butter, room temp (1 stick)
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2-1/2 medium zucchs)
1 cup semisweet chocolate chips (optional)
3/4 cup toasted and chopped walnuts (optional)


PREPARATION:

1. Grate the zucchini, drain it (most likely--though Liz's sister-in-law didn't) and set aside.

2. Toast the walnuts; oven to 325.  

3. In a medium bowl, sift the flour, cocoa, baking soda, and salt.  Set aside.

4. In a large bowl, beat the sugar, butter, and oil in a large bowl until well blended.

5. Add one egg at a time, beating well after each one.

6. Add vanilla.

7. Alternating mixing in 1/3 of the dry ingredients, followed by 1/3 of the buttermilk; repeat this step two more times.

8. Mix in grated zucchini.

9. Flour the baking dish and pour batter into it.

10. Sprinkle chocolate chips and nuts if you are using them. 

11. Bake for about 50 mins and then check with a cake tester: the tester should come out clean after being inserted into the cake's center.  

12. Cool completely in the pan.