1/2 cup softened margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 cups finely diced, not shredded, zucchini
2 1/2 cups flour
4 Tblsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup chocolate chips
1/2 cup walnuts, chopped

Cream margarine, oil and sugar; add the eggs, vanilla and sour milk. Beat well with a mixer. Sift together all dry ingredients and add to the creamed mixture, beat well. Stir in the diced zucchini. Spoon batter into greased and floured 11 x 17 inch pan, and sprinkle the chocolate chips and walnuts on top. Bake at 325°F for 25 to 30 minutes, until the cake pulls away from the sides, or a toothpick inserted into the center comes out clean and dry. Note, this cake will freeze well.