CHOCOLATE ZUCCHINI CAKE

2½ cups flour ½ cup un-sweetened cocoa powder 1 tsp (each) nutmeg, cinnamon & ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2½ cup shredded zucchini 1 cup softened sweet butter 1 cup canola oil 1½ cup sugar 3 eggs 1 tsp vanilla extract 1 cup buttermilk 1 chopped semi-sweet chocolate Butter & flour (or veggie spray) two 9-inch spring form pans Pre-heat oven to 350° In a bowl combine the flour, cocoa powder, nutmeg, cinnamon, cloves, baking powder & soda, set aside Place the shredded zucchini in a colander or sieve Sprinkle the zucchini with salt & let stand about 15 to 20 minutes, to drain excess liquid In the mixer of an electric mixer (with the paddle attachment), cream together the sugar, butter & oil Add eggs, one at a time (mixing after each addition) Beat until fluffy, add the vanilla Add the flour mixture, alternating with the buttermilk Drain the zucchini, squeezing out excess liquid (discard liquid) Stir in the drained zucchini and chocolate chips Pour into prepped pans Bake until tester comes out clean (about 1 hour) Cool on rack before frosting with Chocolate Cream Cheese Frosting (see recipe) Garnish with Roasted (chopped) Walnuts

CHOCOLATE CREAM CHEESE FROSTING