⅓cupcoconut oil, can substitue canola or vegetable oil
1 ¾cup(371g)granulated sugar
½cupbuttermilk (see note)
¼cup(53g)packed light brown sugar
Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).
Buttermilk: here are some easy buttermilk substitutions. Substitutions: I've included some easy substitutions next to a few of the ingredients!