Chocolate Zucchini Cake

This recipe comes to us from Karen Gibbens, what a fantastic way to get through the zucchini abundance. I typically make a few for the freezer and enjoy them through the winter.

1/2 cup butter

1/2 veg. oil

1 ¾ cup white sugar

2 eggs

1 tsp. vanilla

1/2 cup buttermilk or sour milk

4 tbsp. cocoa

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

2 1/2 cup flour

2 cups zucchini

Topping:

1/2 cup chocolate chips

1/2 cup ground walnuts

Cream together butter, vegetable oil and sugar. Beat in the remaining ingredients.

Turn into grease bundt pan; smooth out top. In a separate bowl combine chocolate chips and walnuts and sprinkle on top. Bake at 325º - 350ºF. for 40 - 50 minutes. Insert toothpick at 40 min. to test for doneness and bake longer if required.