1/2 cup soft butter or margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs, beaten
1 tsp. vanilla
1/2 cup sour milk*
2 cups Premium Gold® Gluten Free Flax & Ancient Grains All Purpose Flour
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
2 cups chopped zucchini
1/4 cup chocolate chips
1/4 cup chopped nuts
Preheat oven to 325 degrees F, grease and flour a 13x15 inch pan.
Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk*. Beat until smooth.
In a large bowl, whisk together the flour, cocoa, baking soda, cinnamon, cloves, and salt, then add to creamed mixture. Beat well. Stir in chopped zucchini.
Pour batter into prepared 13x15 pan and sprinkle top with chocolate chips and nuts. Bake at 325 degrees for 45 minutes, or until a toothpick inserted into the center comes out clean.
For 9x13 cake: Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
* Note: To make 1/2 cup sour milk for baking, use 1/2 Tbsp. vinegar or lemon juice and enough milk to equal 1/2 cup. Stir and let stand for 5 minutes before using.