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

Sift together butter and sugar in mixing bowl until light and fluffy, using 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. Pour batter into greased 13 x 9 x 2 inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in 325 degree oven 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares. Makes 16 servings.