Ingredients
Scale
- 1/2 cup butter
- 1/2 cup canola or vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups shredded zucchini
- 1/2 cup buttermilk
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 2 1/4 cups flour
- 1/3 cup cocoa
TOPPING:
- 1 cup brown sugar
- 1 cup milk chocolate chips
Instructions
- Place butter in a medium skillet or saucepan and melt over medium heat, swirling it in the pan occasionally. The butter will foam, continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom, make sure you scrape them up and use them. Pour butter into a small bowl and cool in fridge for 20 minutes.
- In a large bowl mix browned butter, oil and sugar together until mixed well. Add eggs and vanilla, beat until light and fluffy (about 2-3 minutes). Add zucchini and mix well.
- Add salt, baking soda, cinnamon, flour and cocoa. Mix well and then stir in buttermilk.
- Spread into a greased 9 x 13 pan and sprinkle with one cup brown sugar and one cup chocolate chips.
- Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean.
- Cook Time: 40 minutes
- Category: Cakes & Cupcakes