Zucchini Chocolate Cake

1/2 c. soft margarine
1/2 c. oil
1 tsp. vanilla
2 1/4 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 3/4 c. sugar
2 eggs
1/2 c. sour milk, to sour milk add 1 tsp. white vinegar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 c. chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch pan. In a large bowl cream together margarine, sugar, oil, sour milk, eggs and vanilla. Stir in remaining ingredients except chocolate chips. Pour into prepared pan. Sprinkle chocolate chips on top. Bake in preheated oven at 325 degrees for 40 to 45 minutes. Frost with Betty Crock chocolate frosting. Store in refrigerator in summer.

Zucchini Chocolate Cake printer friendly version located here. (Just the recipe. Nothing else.)
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