Chocolate Zucchini Cake

From allrecipes.com

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened cocoa powder
• 1/2 cup butter
• 1/4 cup vegetable oil
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1/4 cup milk
• I also added chocolate chips
  

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
• 
  
• 
• Zucchini, cocoa/flour mix, and cake batter
• 
  
• In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• I think this is best served on the day it is baked. After the first day, the cake was a little on the dry side.
• The original recipe also suggests frosting with cream cheese frosting.