Frank's Recipes! Zucchini Chocolate Cake

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Zucchini Chocolate Cake

2 1/2 cup Flour; unbleached, sifted
1/4 cup Cocoa; baking
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup Butter or regular margarine
1/2 cup Vegetable oil
1 3/4 cups Sugar
2 each Eggs; large
1 teaspoon Vanilla extract
1/2 cup Buttermilk
2 cups Zucchini; unpeeled, grated
6 ounces Semisweet chocolate chips
3/4 cup Walnuts; chopped

Yield: 16 servings

Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.