1 c. butter, softened
1/4 c. vegetable oil
1 3/4 c. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. sour or buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. nutmeg and/or cloves
2 c. grated zucchini

Cream together butter, oil, sugar, salt, eggs, vanilla and sour milk. Stir together the remaining dry ingredients. Add to the liquid, mixing well. Add grated zucchini, mixing well. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Bake at 325 degrees in greased and floured 9x13 inch pan. Also can be baked in bundt pan or jelly roll pan for bars. Cream cheese frosting is good on this cake. Freezes well.