Super Moist Chocolate Pecan Zucchini Cake
buttermilk (or 1/2 cup milk plus 1 tablespoon vinegar)
chocolate chips (i used milk chocolate)
2into your stand mixer or large mixing bowl, place 1/2 cup softened butter, 1/2 cup oil, 1-3/4 cup sugar and 2 eggs.
3mix it well, about 3 minutes should do it.
4into a medium sized mixing bowl place 2-1/2 cups flour, 4 tablespoons cocoa, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves and 1 teaspoon baking soda.
5whisk it around making sure all ingredients are well distributed.
6pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.
7add the dry ingredients and mix until everything is well combined.
8peel yourself some zucchini and shred it all up. you need a total of 2 cups. add it to the chocolate cake batter and mix until combined.
9spray a 9x13 inch pan with cooking spray and pour the batter in. spread it around with a knife.
10roughly chop up some pecans, 1/2 a cup would be just perfect.
11pour the pecans, 1/2 cup brown sugar and 1 cup milk and chocolate chips into the same mixing bowl used for the dry ingredients.
12toss the topping ingredients together and sprinkle them over the top of the cake batter.
13bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
14serve warm from the oven with vanilla ice cream. its really good the second and third day as well. just reheat in the microwave