Beat the butter, sugar, and eggs until light in color. Add the oil and beat again.
Sift the dry ingredients together in a medium bowl.
Gradually beat in the buttermilk, Rodelle Vanilla Extract and flour mixture alternating between wet and dry.
Stir in the zucchini.
Pour the batter into a greased 13x9 inch baking dish, or 2 loaf pans, or a 10 inch round cake pan. Sprinkle the top with the nuts and chocolate chips if using.
Bake for 40 to 50 minutes, or until a toothpick comes out clean.
Let cool, remove from pan(s), sprinkle the top with the powdered sugar and cool further on a rack.
This cake gets moister with time.
Related dessert recipes with Cocoa Ingredients:
Laces Out Football Brownie Recipe, Homemade Vanilla Bean Ice Cream Sandwich Recipe, & Fondue Chocolate Recipe
