Chocolate Zucchini Cake

From Taste of Home (Aug./Sept. 1998), page 47.

Prep.: 15 min/Bake: 40 min. 
Yield: 12-15 servings.

1/2 cup butter or margarine, softened
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely chopped zucchini (may use grated zucchini)
12 ounces chocolate chips (reserve 1/4 cup)

Cream together margarine, oil, and sugar. Add eggs, vanilla and milk.
Combine flour, cocoa, baking powder, baking soda, cinnamon, and cloves. Add to other mixture and mix well.

Add zucchini and chocolate chips, except for reserved 1/4 cup of chips. Mix.

Spread in greased and floured 9x13 pan. Sprinkle reserved chocolate chips over top.

Bake at 325 degrees for 40-45 minutes.

Nutrition Facts:
1 piece = 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein

Notes:
- You can sour milk by adding enough milk to about 1 tsp. vinegar or lemon juice to make 1/2 cup.
- This is my mom's version, which is way better (the original only calls for 1/2 cup chocolate chips--hello!).