4 oz. unsweetened chocolate
1/2 c. vegetable oil
1/2 c. butter (room temperature)
2 c. sugar
3 eggs, beaten
1 tbsp. vanilla extract
2 c. sifted flour
1/3 c. cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. buttermilk or sour cream
3 c. coarsely grated zucchini or summer squash
1/2 c. chopped nuts

Melt chocolate and oil in small saucepan over low heat. Cream butter until light; add sugar, eggs and vanilla. Beat well. Add melted chocolate; mix well. Sift dry ingredients. Stir them into batter with the buttermilk. Mix zucchini and nuts into batter. Grease and flour two 9-inch pans or one big pan. Divide batter between pans or pour into big pan.

Bake 40 minutes at 350°F. Cool before frosting.