Zucchini Fudge Cake

Ok, I'm on a zucchini roll here.  My friend Sue at the Nolfi Agency shared this recipe with me about 20 years ago!   I make this at least once a year.  Once,  I took it on a camping trip with friends and all of our kids.  I sat the cake on the picnic table.  No one told  the kids there was zucchini in this recipe.  When the adults came back from boating, over 1/2 of the cake was gone.  The sons and their friends ate 1/2 of cake.  They loved it and didn't realize it was full of zucchini! If you peel the zucchini, kids will eat it.......  I however, think it looks really cool with the green specks! This is a massive cake and don't forget the topping below.  Serves at least 16!

1/2 cup butter
1 3/4 cup sugar
1 tsp vanilla
1/2 cup oil
2 eggs
1/2 cup sour milk  (use 1 teaspoon vinegar to do that job)
2 1/2 cups flour
4 tablespoons baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini (Peeled or not)

Cream butter, sugar, oil, vanilla, eggs and sour milk.  In a separate bowl mix flour, cocoa, baking powder, soda and salt.  Mix wet ingredients with dry ingredients.  Mix in Zucchini. Pour the batter into a 9 x 13 or larger casserole dish.  Spoon the topping on top of the cake. 

Topping
2 tablespoons sugar
1/2 or more cups chopped nuts
1 cup or more (I prefer more, like 2 cups) chocolate chips. 

Mix the sugar, nuts and chips together and spoon on top of the cake.  Bake in a preheated 350 degree over for approximately 40 to 50 minutes.

Fabulous!