| 1 Cup Softened Butter |
| 1/2 Cup Vegetable Oil |
| 1 1/2 Cups Sugar |
| 2 Eggs Slightly Beaten |
| 1 Tsp. Vanilla |
| 2 1/2 Cups Flour |
| 1/2 Cup Buttermilk |
| 1/4 Cup Cocoa |
| 1 Tsp. Baking Soda |
| 1/2 Tsp. Baking Powder |
| 1/2 Tsp. Salt |
| 1/2 Tsp. Ground Cloves |
| 2 Cups Shredded Zucchini |
| 1/2 Cup Chopped Nuts |
| 1/2 Cup Chocolate Chips From the kitchen of Sandi Smith |
Cream butter, oil, and sugar together. Add eggs ,buttermilk and vanilla. Mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves. Gradually add to creamed mixture. Stir in zucchini. Spread into a greased 12″ x 9″ pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake top springs back when touched.