Elizabeth's Chocolate Zucchini Cake

I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 6  ounces  good quality  semisweet chocolate
• 1⁄2 cup  vegetable oil
• 1⁄2 cup butter
• 1 1⁄2 cups sugar
• 3  eggs
• 1  tablespoon vanilla
• 1⁄3 cup buttermilk
• 2  cups unbleached flour
• 1⁄3 cup  Dutch-processed cocoa powder
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1  teaspoon salt
• 3  cups  grated zucchini

Directions

1. Melt chocolate, oil and butter at low heat.
2. Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
3. In another bowl sift together flour, cocoa, soda, baking powder and salt.
4. Mix all ingredients alternating wet and dry.
5. Finally add zucchini.
6. Bake in greased and floured Bundt pan at 350 degrees F.
7. For 40-60 minutes or until straw comes out clean.