Recipe - Zucchini Chocolate Cake

2 One half cup Flour; Unbleached, Sifted
One fourth cup Cocoa; Baking
1 teaspoon Baking Soda
1 teaspoon Salt
One half cup Butter Or Regular Margarine
One half cup Vegetable Oil
1 Three fourths cup Sugar
2 Eggs; Large
1 teaspoon Vanilla Extract
One half cup Buttermilk
2 cup Zucchini; Unpeeled, Grated
6 ounce Semisweet Chocolate Chips
Three fourths cup 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 2inch
baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated
325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on
rack. Cut into squares and serve.