Chocolate Zucchini Cake

Lindsay's Recipe

2 1/4 C. Sifted all Purpose Flour
1/2 C. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Salt
1 3/4 C. Sugar
1/2 C. (1 stick) Unsalted Butter, Room temp.
1/2 C. Vegetable Oil
2 Large Eggs
1 Tsp. Vanilla Extract
1/2 C. Buttermilk
2 C. Grated Unpeeled Zucchini (about 2 1/2 medium)
1 6-Ounce Packaged (about 1 Cup) Semisweet Chocolate Chips
3/4 C. Chopped Walnuts

Directions:
Preheat Oven to 325 degrees. Butter and flour 13x9x2 inch baking pan. Sift Flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternating with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tested into center comes out clean, about 50 min. Cool cake completely in pan.