Chocolate Zucchini Cake

I dug this recipe up from my archives, because it's just so delicious to not be shared again. The zucchini gives it the perfect moistness and texture, making this a go-to summer cake. You would never guess that zucchini is even in it, but without it it just wouldn't be the same.

 Chocolate Zucchini Cake

1/2 c. soft margarine or butter
1/2 c. vegetable oil
1-3/4 c. granulated sugar
2 eggs
1 t. vanilla
1/2 c. sour milk (see note below)
2-1/2 c. all-purpose flour
1/2 c. chocolate chips
4 T. baking cocoa
1 t. baking soda
1/2 t. cinnamon
1/2 t. cloves
1/2 t. salt
2 c. grated zucchini (not peeled)
1/2 c. chopped nuts (optional)

1. In a large mixing bowl, beat together the butter, oil and sugar. Add the eggs, vanilla and sour milk:

**NOTE: If you don't have sour milk on hand, do this. In a glass bowl, put 1 T. of fresh lemon juice or distilled vinegar. Add one cup of milk and let sit for about 15 minutes. It will start to curdle and become sour.

2. In a separate bowl, combine the flour, cocoa, baking soda, cinnamon, chives and salt.  Slowly beat the dry mixture into the wet mixture. Stir in the grated zucchini.

3. Pour into a greased and floured pan (9x13, bundt, spring form, muffin, etc.). Sprinkle the chocolate chips and chopped nuts (optional, I didn't use them this time) over the top:

4. Bake in a preheated 325 degree oven for 45-60 minutes, checking that an inserted knife comes out clean when done.