This is not a bunch different from many other recipes here at Recipezaar, the prinicple difference being that it uses sour cream instead of buttermilk. This version of the recipe comes from a church cook book. I used this recipe because most zucchini chocolate cake recipes had rather shocking amounts of eggs, oil and even chocolate in them as if the zucchini some how nullified any less healthy ingredients. I will submit this as written and then share what I do to lighten it and turn it into cupcakes/muffins, which I leave unfrosted. Even lightened up, this has a nice moist texture and is very tasty.