"This moist, chocolatey cake makes good use of summer’s bounty of zucchini. Serve it alone or with fresh berries. —Weda Mosellie, Phillipsburg, New Jersey..."
INGREDIENTS
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1/2 cup butter, softened
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1-3/4 cups sugar
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1/2 cup canola oil
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2 eggs
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1 teaspoon vanilla extract
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1 cup 2% milk
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1/2 cup buttermilk
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2-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups shredded zucchini
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1/2 cup semisweet chocolate chips
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Confectioners' sugar