Chocolate Zucchini Cake

I made this cake for my sister's (un)birthday party last weekend. This recipe is a delicious way to use up extra zucchini (and no one will ever guess the cake's secret ingredient).

I "glazed" the cake with chocolate icing. (To be honest, I baked the cake an hour before the party and iced it hot. The chocolate icing melted into a yummy glaze ... but it was completely intentional, right?)

1/4 C. butter
1/2 C. vegetable oil
1 3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. buttermilk or sour milk
2 1/2 C. flour
1/4 C. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
2 C. grated zucchini
1/4 C. chocolate chips

Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9"x13" greased pan at 325F for 45 minutes.

(From The Best of Bridge Series: The Best of the Best, p. 311)