Chocolate Zucchini Cake

1/2 c. soft margarine
1/2 c. oil
1-1/2 c. sugar
2 whole eggs
1 t. vanilla
1/2 c. sour milk*
1-1/2 c. unsifted flour
4 T. cocoa

1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. cloves
2 c. zucchini, finely diced, not shredded
(works best with firm flesh of very large one)
1/2 c. chocolate chips

Cream together margarine, oil, and sugar. Add eggs, vanilla, and sour milk; beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in diced zucchini. Spoon batter into greased and floured 9x13" pan; sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes or until toothpick or cake tester comes out clean and dry. This really needs no frosting, because it comes out very moist.

Tip: If the zucchini skin is tough, peel the skin before dicing. If the skin is tender, it will not need to be peeled.

* To make sour milk, add 1 t. lemon juice to 1/2 c. milk.

Let stand 5 minutes before cutting.