Categories: Chocolate, Cakes/choc. 
      Yield: 16 servings 
  
  2 1/2 c  Flour; unbleached, sifted         1/4 c  Cocoa; baking 
      1 ts Baking soda                         1 ts Salt 
    1/2 c  Butter or regular margarine       1/2 c  Vegetable oil 
  1 3/4 c  Sugar                               2 ea Eggs; large 
      1 ts Vanilla extract                   1/2 c  Buttermilk 
      2 c  Zucchini; unpeeled, grated          6 oz Semisweet chocolate chips 
    3/4 c  Walnuts; chopped                
  
  Sift together flour, cocoa, baking soda and salt; set aside.  Cream 
  together the butter, oil, and sugar in a mixing bowl until light and 
  fluffy, using an electric mixer at medium speed.  Beat in eggs, one at a 
  time, beating well after each addition.  Blend in Vanilla Extract. Add dry 
  ingredients alternately with buttermilk to creamed mixture, beating well 
  after each addition.  Stir in zucchini.  Pour batter into a greased 13 x 9 
  x 2-inch baking pan.  Sprinkle with chocolate chips and walnuts. Bake in a 
  preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool 
  in pan on rack.  Cut into squares and serve.