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 milk or buttermilk
2 cups Premium Gold® Gluten Free 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 (optional)

Directions:
Preheat oven to 325 degrees F, grease and flour a 13×15 inch pan.

Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and 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 13×15 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 9×13 cake: Pour batter into a greased and floured 9×13 pan. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean.