Chocolate Zucchini Bread-Cake

I thought that everyone grew up knowing about chocolate zucchini bread, but given the number of requests for my recipe I've been getting lately, I'm starting to think it must be a regional thing.  If you haven't heard of or eaten it before, it's good.  So very good.

A few years ago, I received my current incarnation of this wonderful recipe from the director of a local museum, and it's very, very yummy.  The hubby loves it, and he doesn't even like zucchini!

The recipe is titled "Zucchini Fudge Cake," but it's exactly the same thing, only cake-sized, heh.  So, without further adieu, here it is. 

Zucchini Fudge Cake

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

Cream together butter, oil, and sugar.  Beat in eggs, vanilla, and buttermilk.  Mix together dry ingredients.  Slowly beating, add dry ingredients and zucchini to wet ingredients.  Pour batter into a lightly greased and floured 9 x 13 pan and sprinkle with chocolate chips.  Bake at 350° for 40 to 50 minutes, or until cake tests done.