1/2 c. softened butter
1/2 c. oil
1 3/4 c. granulated sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
2 c. shredded zucchini
1 (6 oz.) pkg. chocolate chips
1/2 c. chopped walnuts

Cream butter, oil and sugar. Add eggs, vanilla and buttermilk. Beat on high until light and fluffy. Sift dry ingredients together and add to creamed mixture. Beat until well blended. Stir in zucchini by hand.

Spoon into 9 x 13 inch pan which has been greased and floured. Sprinkle with chips and nuts. Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.