2 med. zucchini
1/2 c. vegetable oil
2 eggs
1/2 c. sour cream or yogurt
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. semi-sweet chocolate pieces
1/2 c. butter
1 3/4 c. sugar
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/3 c. unsweetened cocoa
1/2 tsp. ground cloves
Confectioners' sugar

Preheat oven to 325 degrees. Grate zucchini (2 cups are needed). Set aside.

In large mixing bowl, cream butter, oil and sugar. Add eggs, vanilla extract and sour cream. Beat well at medium low. Add flour, baking soda, baking powder, salt, cocoa, cinnamon and cloves. Mix at low until flour is moistened, then at medium low until well mixed, adding zucchini near the end.

Pour batter into a greased 13x9x2 inch baking pan. Sprinkle chocolate pieces over top. Bake in preheated oven 40 to 45 minutes, or until toothpick inserted near center comes out clean. Cool in pan on rack. Sift confectioners' sugar over top. (Ref: The Oster Kitchen Cookbook)