1 1/2 c. sugar
1 tsp. vanilla
2 1/2 c. all purpose flour
1/2 c. sour cream
1 tsp. baking soda
About 2 c. shredded zucchini
1 (6 oz.) pkg. semi sweet chocolate pieces (1 cup)
1 c. chopped walnut or pecans
1 c. butter (2 sticks)
2 eggs
1/4 c. unsweetened cocoa
1/2 tsp. salt
Confectioners' sugar

Oven temperature 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl with mixer on low speed, beat sugar, butter, vanilla and eggs until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, sour cream, cocoa, baking soda, and salt; beat until blended, constantly scraping bowl. Increase speed to medium; beat one minute, occasionally scraping bowl. With rubber spatula fold in zucchini, chocolate pieces and nuts (batter will be thick). Spread batter evenly in pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack. To serve: sprinkle with confectioners'' sugar. Makes 12 servings.

505 calories/serving 30 g. fat, 40 mg cholesterol 380 mg sodium.