Chocolate Zucchini Cake

1/2 cup butter ( one stick)

1/2 cup vegetable oil

1-3/4 cups sugar

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 cup sour cream, buttermilk or yogurt

2-1/2 cups flour

3/4 cup dutch-process cocoa

2 tsp. espresso powder

2 cups shredded zucchini

1/2 cup chocolate chips

1 cup chocolate chips for icing

1. Preheat the oven to 325 degrees. Lightly grease a 9x13 in pan.

2.In a large bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs

3. Stir in the sour cream (or buttermilk or yogurt) alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

4. Spoon the batter into the prepared pan. Bake the cake for 30-35 minutes, until the top springs back lightly when touched and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips and return it to the oven for 5 minutes or until a cake tester in the center comes out clean. Remove the cake from the oven and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze Cook on a rack.