Ingredients
1/2 cup butter, softened1/2 cup canola oil1-3/4 cups sugar2 large eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 cup buttermilk2 cups shredded zucchiniFROSTING:1 cup sweetened shredded coconut6 tablespoons butter, softened2/3 cup packed brown sugar1/2 cup chopped walnuts1/4 cup whole milk
Preparation
In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.
