Recipe from a 1979 church cookbook.
CHOCOLATE ZUCCHINI CAKE

1/2 c. oleo
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 ts/ vanilla
1/2 c. sour milk (or sour it by adding a tsp. of vinegar)
1/2 tsp. salt
2 c. peeled shredded zucchini
2 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
Cream shortenings and sugar; add eggs, vanilla and beat. Sift dry ingredients together; add alternately with sour milk. Add zucchini and sprea in a 9z13 inch pan and add topping.

TOPPING:
1/4 c. chocolate chips
1/4 c. brown sugar
1/4 c. nuts
Bake at 325* for 40-45 minutes.