Best Chocolate Zucchini Cake (Freezes Well)

Moist and fluffy chocolate cake with no hint of zucchini flavour. The zucchini just keeps it moist! Extremely quick to prepare, and always turns out well. Plus, there's so much zucchini in it, it's practically health food ... From my mom's friend Dina ...

• Ready In: 1 hr 5 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• 2  cups flour
• 1  cup sugar
• 2  eggs
• 1⁄4 cup margarine
• 1⁄2 cup  oil
• 2  cups  grated zucchini
• 1  teaspoon vanilla
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 2  dashes nutmeg
• 4  tablespoons  cocoa
• 1⁄2 cup  soured milk

Directions

1. *Note: for sour milk, just add a squirt of lemon juice to regular milk.
2. Preheat oven to 325°F Grease a bundt pan and dist it with cocoa.
3. Mix flour, sugar, eggs, margarin, oil, zucchini, and vanilla together in a big bowl.
4. In a small bowl, mix the dry ingredients: salt, baking powder,baking soda, cinnamon, cloves, nutmeg, cocoa.
5. Alternately add milk and dry stuff to zucchini mixture, until all is mixed together.
6. Pour into pan and pop it in the oven for 45min, or longer, depending on toothpick test.
7. Recommended: drizzle with the chocolate chips just before putting it into the oven -- seems like shaved/sliced almonds would be grreat on it also!
8. Alternative topping: instead of the chocolate chips, use Fudge Icing Recipe #78040 from this web site (http://www.recipezaar.com/Fudge-Icing-78040). I tried a few frostings and this one was the best with this cake and SO EASY! Amazing consistency.