Chocolate Zucchini Cake Recipe

3 c. sugar
1/2 c. butter
1 c. oil
4 eggs
1/2 c. cocoa powder
1 1/2 t. vanilla
3 c. flour
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1/2 t. cinnamon
3 c. zucchini
1 c. chopped nuts

Butter a 9 x 13 pan, preheat oven to 350 degrees.
Finely chop nuts. Grate zucchini, set aside.
In a large bowl, beat eggs until frothy, mix in sugar, butter and oil. Add in vanilla.
In another bowl mix flour, cocoa, cinnamon, salt, soda and powder.
Slowly mix dry ingredients into egg batter.
Add nuts and zucchini, mix until blended.
Pour into pan and bake for 35 to 40 minutes.
Cool. Serve with or without frosting.

Optional:

Chocolate Glaze

2 T. butter
2 - 3 oz. chocolate
2 c. powdered sugar
1 t. vanilla
2 - 3 T. milk

Melt butter and chocolate chips - stove or microwave.
Stir until smooth, add vanilla and 1 T. milk, stir.
Add powdered sugar and stir until smooth, add milk as needed.
When spreadable pour over slightly warm cake and spread.
Cut into slices and serve. This is a very hearty cake.

**To make this recipe vegan *
In glaze, use oil instead of butter.
In cake, use 1/2 c oil, 1/2 c. veggie shortening, or 1/2 c. soy or almond milk.
Exchange the eggs for 1 cup of applesauce.