Zucchini Chocolate Cake

2 1/2 c Flour, Unbleached, Sifted
1/4 c Cocoa, Baking
1 ts Baking Soda
1 ts Salt
1/2 c Butter Or Regular Margarine
1/2 c Vegetable Oil
1 3/4 c Sugar
2 lg Eggs
1 ts Vanilla Extract
1/2 c Buttermilk
2 c Zucchini, Unpeeled, Grated
6 oz Semi-Sweet Chocolate Chips
3/4 c Walnuts, Chopped

Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degrees F oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.

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