Chocolate Zucchini Cake

In a bowl with an electric mixer, cream together 1 stick of butter, oil and sugar; beat in eggs, 1 at a time, beating well after each addition and beat in buttermilk and 1 teaspoon vanilla. Stir in 1/4 cup cocoa powder, flour, baking soda, cloves, cinnamon and salt until the mixture is just combined and fold in zucchini (patted dry with paper towels), chocolate chips and walnuts.

Pour batter into 2 well buttered 9-inch round cake pans and bake in middle of preheated 350° oven for 25 to 30 minutes or Bundt pan for 60 minutes, until tester comes out clean.

Let cool 10 minutes and turn out onto racks and cool completely.