1 1/2 c. sugar
1 c. butter
1 tsp. vanilla extract
2 lg. eggs
2 1/2 c. flour
1/2 c. sour cream
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. shredded zucchini
1 (6 oz.) pkg. chocolate bits
1 c. walnuts
Confectioners' sugar

1. Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan.

2. In large bowl, with mixer at low speed, beat sugar, butter, vanilla extract and eggs until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, sour cream, cocoa, baking soda and salt; beat until blended, scraping bowl constantly. With rubber spatula, fold in zucchini, chocolate pieces and walnuts. Batter will be thick. Spread batter evenly in pan.

3. Bake 40-45 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack.

4. Sprinkle with confectioners' sugar.