1/2 c. softened butter
1/4 c. vegetable oil
1 3/4 c. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. buttermilk or sour milk
2 1/2 c. flour
4 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cloves
2 c. grated, unpeeled zucchini

Preheat oven to 325 degrees. Grease and flour a 9"x13" cake pan. Cream together butter, oil, salt, sugar, vanilla, eggs and the milk. Sift together the dry ingredients, add to the liquid, mixing well. Add grated zucchini, mixing well. Bake for 40 to 45 minutes or until wooden pick comes out clean. This cake freezes well.