For all of you gardeners out there who always have more zucchini in the summertime than you know what to do with -- this recipe is for you. Keep it handy for next year.
1/2 cup butter (softened)
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 1/2 cups flour
4 Tbsp cocoa
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups finely grated zucchini
1/4 cup chocolate chips
1/4 cup nuts (optional)
Cream butter, oil, and sugar. Add eggs, vanilla and sour cream. (You can use buttermilk instead.) Blend well. Sift dry ingredients. Mix with creamed mixture and add zucchini. Grease and flour 9 x 13" pan. Pour in cake mix. Sprinkle with chocolate chips and nuts, if desired.
Bake at 325 degrees for 45 minutes. May take a little bit longer.
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