SELF-FROSTING ZUCCHINI CAKE 
1/2 c. butter
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1 tsp. vanilla
1/2 c. sour milk (reg. milk with 2 tbsp. vinegar added)
2 1/2 c. flour
4 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
2 c. grated zucchini

Mix first 5 ingredients well. Add remaining ingredients. Before baking, sprinkle top of cake with:

1/2 c. each: chocolate chips, brown sugar, nuts

Bake in 9 x 13 inch greased pan at 325 degrees for 45 minutes.

 

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