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

Melt chocolate and oil in small saucepan over low heat. Cream butter until light, add sugar, eggs, and vanilla. Beat well. Add melted chocolate and mix well.

Sift dry ingredients and stir into buttermilk batter. Mix zucchini and nuts in batter.

Grease and flour 2 (9 inch) cake pans. Bake on middle shelf of oven for 40 minutes at 350 degrees, or until a toothpick inserted comes out clean.

Rich and real moist. You may use the chocolate recipe for frosting on Hershey's cocoa can.