1teaspoonvanillause real, not imitation vanilla, it really does make a difference
½cup2% buttermilkor sour your milk by mixing 1 teaspoon lemon juice or white wine vinegar to milk and let it sit for 5 minutes
1stick½ cup unsalted butter, cut into several pieces
½cupoilI used olive oil for its heart-healthy properties, and no, you can't taste it
2cupscoarsely chopped or grated zucchini patted dry
For the Frosting
1stick½ cup unsalted butter
6tablespoons⅜ cup evaporated milk
6ouncessemi-sweet chocolate chips
2 - 3cupsconfectioner's sugaralso known as powdered sugar
Chopped toasted pecans or walnuts(optional)
Prepare the Cake or Cupcakes: Heat the oven to 325°F. In a large mixing bowl combine the flour, cocoa, baking soda, baking powder, cinnamon, cloves, and a pinch of salt; mix with a fork and set aside.
n a food processor, process the eggs, sugar, and vanilla until fluffy, then add the butter. Process about 1 minute. With the machine running, add the milk and oil. Stop the machine and add the zucchini; plus until mixed; add the dry ingredients and process, with pulses, until the flour disappears. Do not over process.
Pour into greased and floured cake rounds (tip: use cocoa powder to flour your pan, it adds more flavor and better color) Or, ladle into a muffin tin that has paper inserts; fill about ¾ full.
Bake for 40 - 45 minutes (for the cake) or 25 minutes (for cupcakes); or until a toothpick inserted into the middle comes out clean. Allow to cool then frost.
Prepare the Frosting: In a small pan heat the butter and evaporated milk. Chop the semi-sweet chips in the food processor; with the machine running add the hot milk mixture. Add powdered sugar to make a spreadable consistency. Spread on the top of the cake; sprinkle with nuts, if desired.