If you've ever grown zucchini in your garden, you know how a bountiful harvest leaves you questing for more unique ways to enjoy the fruits (or vegetables) of your labor. One taste of this incredibly moist cake and your quest will end.
Ready In: 15 mins
Prep: 15 mins
Cook: 45 mins
Yields: 8 Servings
Preheat oven to 325°.
In a medium-sized mixing bowl, cream together butter, vegetable oil, and sugar. Add eggs, yogurt and vanilla. Blend well.
In a separate bowl, sift together dry ingredients. Blend dry ingredients into the wet mixture. Add grated zucchini and mix well.
Grease and flour a 9x13 inch pan. Pour batter into pan and sprinkle with walnuts and chocolate chips. Bake for 45 minutes, until toothpick inserted in the center comes out clean. Let sit for a few minutes and serve warm or place on a cooling rack and cool completely.