Chocolate Zucchini Cake

I am always looking for this recipe and having to call Mom or Karl to get it when I'm away from home. So I will post it on my blog so I can always find it wherever I am. You can use it too, oh intrepid blog reader. It is a great recipe and a family staple for potlucks and the like. I will add my personal notations in italics too.

Chocolate Zucchini Cake from Wilma Cox (who was it again, Mom?)

Turn oven to 325 degrees F to preheat. Grease a 9"x13" baking pan and flour it with cocoa powder if you want it to come out extra-easy. (Although that's not really necessary for a sheet cake that you remove by the piece, just greasing is enough.)

Cream together:

½ c butter
½ c oil
1 ¾ c sugar (or half brown sugar or only 1 ½ c)

Beat in:

1 t vanilla
2 eggs
½ c sour milk (usually buttermilk) 

Whisk together:

2 ¼ c flour (up to half whole wheat)4 T cocoa (usually increased to ½ c)
1 t baking soda
½ t each ground cinnamon, cloves, salt

Fold the dry mix into the wet mix, then add:

2 c finely grated zucchini (pack it down and use a full 2 cups)

Stir until just combined. Spread into prepared baking pan. Over the top of the batter sprinkle:

Update: the original recipe is ¼ c nuts, I misheard last time I asked for it. More is good though.
¾ c chopped nuts (roast them first for more flavor and filberts are really good)
½ c chocolate chips or chopped chocolate pieces

Bake 45 minutes at 325 degrees F or until done when poked in the center. Cut out a warm piece and eat it with a big glass of cold milk.