2 1/2 c. sifted flour
1/4 c. baking cocoa
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1/2 c. cooking oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 c. grated unpeeled zucchini
1 (6 oz.) pkg. semi-sweet chocolate pieces
3/4 c. chopped walnuts

Sift together flour, cocoa, baking soda and salt. Set aside. Cream together butter, oil and sugar in a mixing bowl until light and fluffy using electric mixer at medium speed. Beat in eggs one at a time, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with buttermilk, to creamed mixture, beating well after each addition. Stir in zucchini and pour into a 13 x 9 x 2 inch baking pan. Sprinkle with chocolate pieces and walnuts. Bake at 325 degrees for 55 minutes or until cake tests done. Cool in pan. Cut in squares. 16 servings.

We have all heard of the many recipes for the use of zucchini, but here is one that is not too well known. The unique part about this cake is there is no need to frost it, after removing from the oven, as the frosting is baked on along with the cake. Delicious and moist. Try it, you'll like.