CHOCOLATE ZUCCHINI SHEETCAKE

36 servings 

1-1/2 cups packed light brown sugar

½ cup sugar

½ cup butter, softened

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

½  cup buttermilk

2-1/2 cups all-purpose flour

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons baking soda

5 tablespoons unsweetened cocoa powder

4 cups firmly packed grated unpeeled zucchini

1 cup semisweet chocolate chips

Powdered sugar

In large mixing bowl, cream together sugars, butter, oil, eggs, vanilla and buttermilk. Mix flour allspice, cinnamon, salt, baking soda and cocoa. Add to creamed mixture. Stir in zucchini.

 

Pour into greased and floured 11x17-inch jelly roll pan. Sprinkle chocolate chips over top. Bake at 325 degrees for 40-45 minutes (RM cooks only 35 minutes in mile-high altitude of Boulder, Colo.) or until a wooden pick inserted near center comes out clean. Dust with powdered sugar. Let cool before cutting.