1 c. sugar
1/2 c. soft butter
1/2 c. olive oil
2 eggs
1 tsp. vanilla
1/2 c. milk (mix with sour cream)
1 c. whole wheat flour
1 c. unbleached flour
1/2 c. oat bran flour
4 tbsp. carob powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 c. zucchini from processor

Cream sugar, butter and olive oil. Add eggs, vanilla and sour milk; mix. Blend well. Mix all dry ingredients. Add alternately with finely chopped zucchini; mix well. Pour into 9 x 13 inch pan. Frost lightly with a thin plain frosting and sprinkle carob chips over top.