Chocolate Zucchini Cake

So moist you won’t miss the frosting. Try it as a coffeecake, too!

½ C. margarine
½ C. oil
1 ¾ C. sugar
2 eggs
1 tsp. vanilla
½ C. buttermilk, sour cream or plain yogurt
2 ½ C. flour
¼ C. cocoa
1 tsp. each salt and soda
1 T. cinnamon
2 C. grated unpeeled zucchini
½ C. chopped nuts
1 C. chocolate chips
2 T. sugar

Preheat the oven to 325º. Cream the margarine, oil and sugar. Add eggs and then vanilla. Sift the dry ingredients together and add alternately with the buttermilk/sour cream/yogurt. Stir in the zucchini and spread in a sprayed 9×13” pan. Sprinkle with the sugar, nuts and chips. Bake for 45-50 minutes. Freezes well.

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