1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. pecans, chopped
2 c. zucchini, grated

Cream the butter with oil and sugar. Slowly beat in the eggs, vanilla and buttermilk. Combine the flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves, and slowly beat into the creamed mixture. Add 1/2 cup nuts and zucchini, blending well. Put in 9 x 13-inch oiled and floured pan. Bake in 325 degree oven for 40 to 45 minutes.

TOPPING:

1/2 c. chocolate chips
3/4 c. pecans, chopped

Sprinkle chocolate chips on hot cake and return to oven just long enough to allow chips to soften for spreading. Then sprinkle with chopped pecans.