Diane’s Chocolate Zucchini Cake

Ross loves this cake because it doesn't need icing. It also freezes beautifully, so during zucchini season I often make two cakes at a time - one to enjoy right away and one to slice and freeze for later. It's a delicious way to use up an abundance of fresh zucchini.

Ingredients:

• ¼ cup brick margarine (softened)

• ½ cup vegetable cooking oil (not olive oil)

• 1 ¾ cups white sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 ½ cup all-purpose flour

• 4 tablespoons cocoa

• ½ teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• ½ teaspoon ground cloves

• 2 cups grated zucchini

• ½ cup chocolate chips (divided)

• ½ cup sour milk

Instructions:

Combine all ingredients except ¼ cup chocolate chips.  Sprinkle them on top of the batter.  Pour into a greased 9” X 13” pan.  Bake at 325 F for 45 minutes.  Check for doneness with a wooden toothpick.  May take a little more time if the zucchini is moist.