Chocolate Zucchini Cake

• 1/2 cup (1 stick, 4 ounces) butter
• 1/2 cup (3 1/2 ounces) oil
• 1 3/4 cups (12 1/4 ounces) granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (4 ounces) sour cream or yogurt
• 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (2 1/4 ounce) Dutch-process cocoa
• 2 teaspoons espresso powder, optional but tasty
• 2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
• 1/2 cup (3 ounces) chocolate chips
• 1 cup (6 ounces) chocolate chips, for icing

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set.

Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Yield: 24 servings.