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Zucchini Chocolate Cake

Tinky says, "My three-year-old nephew Michael loves to bake. I tell him that the green stuff in this recipe is a secret ingredient so he won't know there's something healthy in one of his favorite cakes."

Ingredients

2-1/2 cups sifted flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
1/2 cup cooking oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated zucchini (stem but do not peel first)

Michael Weisblat presents one of his creations.

Directions

Preheat the oven to 325 degrees. Sift together the flour, cocoa, baking soda, and salt, and set aside. Using an electric mixer at medium speed, cream together the butter, oil, and sugar in a mixing bowl until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Blend in the vanilla; then add the dry ingredients alternately with the buttermilk, beating well after each addition. Stir in the zucchini. Pour the batter into a greased 13-by-9-inch baking pan. Bake for 50 minutes, or until the cake tests done. Makes 16 servings.