4 oz. unsweetened chocolate
1/2 c. vegetable oil
1/2 c. butter at room temperature
2 c. sugar
3 eggs, beaten
1 tbsp. vanilla
2 c. sifted flour
1/3 c. cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. buttermilk or sour cream
3 c. coarsely grated zucchini
1/2 c. chopped nuts

Preheat oven to 350 degrees. Melt chocolate and oil over low heat. Cream butter until light; add sugar, eggs and vanilla; beat well. Add chocolate mixture and mix well. Sift together dry ingredients; stir into batter with the buttermilk. Mix zucchini and nuts into batter. Grease and flour 2 (9 inch) cake pans. Bake for 40 minutes. Cool. Frost with whipped cream of cream cheese icing.