2 sticks (1 c.) unsalted butter, softened
1/2 c. vegetable oil
1 3/4 c. granulated sugar
2 lg. eggs
1/2 c. buttermilk
2 tsp. vanilla
1/4 c. plus 2 tbsp. unsweetened cocoa powder
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. salt
2 c. grated well - scrubbed zucchini
1 c. semi - sweet chocolate chips
3/4 c. chopped walnuts
8 oz. pkg. cream cheese, softened
1 lb. box confectioners sugar

In a bowl with an electric mixer cream together 1 stick of the butter, oil and sugar. Beat in the eggs, 1 at a time, beating well after each addition; beat in the buttermilk and 1 teaspoon of the vanilla. Stir in 1/4 cup of the cocoa powder, flour, baking soda, cloves, cinnamon and salt until the mixture is just combined and fold in the zucchini, patted dry with paper towels, the chocolate chips and walnuts. Pour the batter into 2 well - buttered 9 inch round cake pans and bake the cakes in the middle of a preheated 350 degree oven for 25 to 30 minutes, or until a tester comes out clean. Let the cakes cool in the pans for 10 minutes, turn them out onto racks, and let them cool completely.

In a bowl with an electric mixer beat together the remaining 1 stick butter, cream cheese, confectioners sugar, remaining 1 teaspoon vanilla, remaining 2 teaspoons cocoa powder until the mixture is smooth. Invert one of the cake layers onto a plate, spread 1/3 of the frosting on the top, and top it with the second layer. Spread the remaining frosting on the top and sides.