Chocolate Zucchini Cake

Chocolate Zucchini Cake

Preheat oven to 325.

½ cup margarine

½ cup vegetable oil

1 ¾ cups sugar

2 eggs

1 teaspoon vanilla

½ cup sour milk

2 ½ cup flour

4 Tablespoons cocoa

½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon cloves

2 cups grated zucchini

¼ cup chocolate chips

Pour cake batter into greased and floured 9x13 pan (or Bundt pan). Bake for 40-45 minutes at 325.

Serve with drizzled chocolate sauce, whipped cream, sprinkled powdered sugar, or plain. Freezes well.

For the snowman topper, I microwaved large marshmallows for about 20 seconds then used half a mini peppermint pattie and 1/2 a hershey nugget for the top hat - stuck those together by holding the nugget on a pan just enough to melt the bottom a bit. I also used orange tootie fruities for the nose (microwaved a few seconds to soften, then shaped - starbursts would also work). Mini chocolate chips for the eyes.