Chocolate Zucchini Cake

Here's one for Zucchini lovers ...

Ingredients
2 1/2 cups all-purpose flour
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp instant coffee grounds (optional enhances the flavor of the chocolate)
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs, room temperature
2 cups grated zucchini
1 tsp vanilla
1/2 cup buttermilk


Topping:
1/4 cup light brown sugar
1/2 cup chocolate chips
1/2 cup chopped, toasted hazelnuts, pecans, walnuts or slivered almonds

Instructions
Pre-heat oven to 350 degrees.

Grease and lightly flour a 10-inch springform cake pan or a 9 x 13 sheet cake pan.

Combine the flour, cocoa powder, baking powder, baking soda, salt, instant coffee and cinnamon in a mixing bowl and set aside.

In another mixing bowl, using an electric mixer or hand beater, blend the butter, oil and sugar.

Add the eggs, one at a time, beating until well incorporated.

Add the vanilla and give it a good stir.

Add about 1/3 of the dry ingredients and then fold in the grated zucchini.

Working in alternating amounts stir the remaining dry ingredients and the buttermilk into the batter.

Scoop the batter into the prepared cake pan and smooth out with the top.

In a small bowl combine the brown sugar, chocolate chips and hazelnuts and sprinkle this over the top of the batter.

Bake for 40 to 50 minutes or until an inserted toothpick comes out clean.

Remove the cake from the oven and allow to cool before removing from the pan.