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 inch 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 x 12 x 2 inch pan and sprinkle top with chocolate chips. Bake at 325 degrees for 40 to 45 minutes or until toothpick comes out clean and dry.