Chocolate Zucchini Cake (slightly changed)

• 1/2 cup butter
• 1/2 cup oil
• 1 1/4 cup sugar
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp baking power
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup sour cream or yogurt
• 2 1/2 cups flour
• 3/4 cup cocoa
• 2 tsp espresso powder
• 3 cups shredded zucchini ( do NOT squeeze out moisture. With the reduced amount of sugar it will be to dry.)

               Heat oven to 325 degrees F. Spray a 9" x 13" pan with baker's joy.
Cream butter, oil, and sugar, add vanilla and eggs. Sift together the dry ingredients. Gentley beat in sour cream or yogurt alternetly with flour, begging and ending with flour. Finally, stir in the zucchini and chocolate chips. Pour batter into pan. Bake for 30 minutes or until a tooth pick comes out clean. remove cake and cool on a rack.
 
   credit to the Repressed Pastry Chef