super moist chocolate pecan zucchini cake

How To Make super moist chocolate pecan zucchini cake

• Step 1
  preheat oven to 350.
• Step 2
  into 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.
• Step 3
  mix it well, about 3 minutes should do it.
• Step 4
  into 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.
• Step 5
  whisk it around making sure all ingredients are well distributed.
• Step 6
  pour 1/2 cup buttermilk and 1 teaspoon vanilla into the mixer.
• Step 7
  add the dry ingredients and mix until everything is well combined.
• Step 8
  peel 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.
• Step 9
  spray a 9x13 inch pan with cooking spray and pour the batter in. spread it around with a knife.
• Step 10
  roughly chop up some pecans, 1/2 a cup would be just perfect.
• Step 11
  pour the pecans, 1/2 cup brown sugar and 1 cup milk and chocolate chips into the same mixing bowl used for the dry ingredients.
• Step 12
  toss the topping ingredients together and sprinkle them over the top of the cake batter.
• Step 13
  bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Step 14
  serve warm from the oven with vanilla ice cream. its really good the second and third day as well. just reheat in the microwave
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!