Zucchini Chocolate Cake

2 1/2 c Flour; Unbleached, Sifted
1 tsp Baking Soda
1/2 c Butter Or Regular Margarine
1 3/4 c Sugar
1 tsp Vanilla Extract
2 c Zucchini; Unpeeled, Grated
3/4 c Walnuts; Chopped
1/4 c Cocoa; Baking
1 tsp Salt
1/2 c Vegetable Oil
2 Eggs; Large
1/2 c Buttermilk
6 oz Semisweet Chocolate Chips

Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan.

Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.