1 1/2 c. sugar
1 c. butter (2 sticks)
1 tsp. vanilla extract
2 lg. eggs
2 1/2 c. all-purpose flour
1/2 c. sour cream
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 med. zucchini, shredded (about 2 c.)
1 (6 oz.) semi-sweet chocolate
1 (4 oz.) can walnuts (1 c.), chopped
Confectioners' sugar

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch baking pan. In large bowl, with mixer on low, 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, constantly scraping bowl.

Increase speed to medium; beat 1 minute. With rubber spatula, fold in zucchini, chocolate pieces and walnuts (batter will be thick). Spread batter evenly in pan. Bake 40 to 45 minutes until toothpick inserted in center of cake comes out clean. Cook cake in pan on wire rack. To serve, sprinkle with confectioners' sugar. Makes 12 servings.