Zucchini Chocolate Cake

Sift flour with cocoa, salt, baking soda and baking powder. Set aside.

In a large mixing bowl, cream the margarine, oil and sugar.

Stir in vanilla extract, eggs and milk.

Blend well. Gradually add dry ingredients.

Mix until batter is smooth.

Add zucchini to mixture.

Spread batter in a 9 x 13-inch pan that has been greased on the bottom and then dusted with cocoa.

Sprinkle chocolate chips and chopped nutmeats over top. Bake at 350° for 45 minutes or until cake tests done; edges will begin to leaves sides of pan and top will spring back when lightly touched with finger. Cool in pan on wire rack. Serve cake slightly warm or completely cooled, plain or with ice cream, whipped cream or whipped topping. Serves 15.