Chocolate Chip Zucchini Brownies

We found this recipe in the Louisiana Cookin' Magazine that they pass out in Relief Society each month. Just as a side note, mine turned out more like a cake than a brownie...but that could have been that I mixed up the measurements for the baking soda and the baking powder. Also, neither of us really care too much for nuts on our brownies so we substituted caramel for the nuts (in memory of Zupas). 

Ingredients: 

2 cups shredded zucchini (make sure to dry it well)

1/2 cup butter, room temperature

1/2 cup vegetable oil

1 3/4 cup sugar

2 eggs, lightly beaten

1 tsp vanilla

1/2 cup buttermilk

2 1/2 cups flour

1 tsp baking soda 

1/2 tsp baking powder

1/4 cup cocoa powder

1 tsp cinnamon

1/4 tsp salt

1/2 cup chocolate chunks

1/2 cup chopped Louisiana pecans

Directions:

Preheat oven to 325 degrees. Lightly grease and flour a 9 x 13-inch baking pan. Wrap zucchini in a kitchen towel, twist towel to wring out as much liquid as possible, and reserve. 

Cream butter, oil and sugar in a large bowl. Beat eggs slowly, then add vanilla and buttermilk. 

Add flour and add next 5 ingredients and stir to combine. Stir in zucchini and pour into prepared pan. Sprinkle with chocolate and pecans (we added the caramel after it was baked).

Bake at 325 degrees until a toothpick comes out clean, about 45 mins.

Cool in pan 1 hour before cutting.