1/2 c. butter, softened
1/2 inch Canola oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt, cinnamon, and cloves
1/4 c. chopped pecans
2 c. finely diced unpeeled zucchini

Cream the butter with the oil and sugar. Slowly beat in the eggs, vanilla, and buttermilk. In a separate bowl, combine the flour with the cocoa, soda, baking powder, salt, cinnamon, and cloves. Slowly beat into creamed mixture. Add the nuts and zucchini, blending in well. Pour batter into a lightly greased and floured 9 x 13 inch pan. Sprinkle 1/2 cup chopped nuts and 1/2 cup chocolate chips on top and bake at 325 degrees for 40 to 45 minutes or until cake tests done.