1/2 c. soft butter
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk
2 1/2 c. unsifted flour
2 c. finely diced & peeled zucchini
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/3 c. chocolate chips

To make sour milk: Add 1 teaspoon lemon juice to 1/2 cup milk and let stand 5 minutes before using. No frosting required as cake is super moist.

Dice zucchini first. Use large squash with firm flesh, cut in half or thirds, then slice lengthwise into quarters. Remove center, seeds and pulp, peel and dice into 1/4" cubes.

Cream butter, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer until well blended. Mix together all dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 9"x12"x2" pan and sprinkle top with chocolate chips. Bake at 325 degrees for 40 to 45 minutes or until toothpick comes out clean and dry.