Chocolate Zucchini Cake

When I first met my friend Loretta, she did not eat vegetables.

Seriously.

More than a little bit frightened for her health, I took to hiding vegetables in whatever seemingly non-vegetable dishes I could get away with. This recipe was one of my more successful efforts.

Sixteen years later, I'm pleased to report that Loretta's diet is now much improved -- and this cake still tastes great.

Ingredients:

• 4 oz butter
  
• 1/2 cup olive oil
  
• 4 oz granulated sugar
  
• 8 oz brown sugar
  
• 3 eggs, beaten
  
• 1/2 cup milk
  
• 12 oz all purpose flour
  
• 2 tsp baking powder
  
• 4 Tbsp cocoa powder
  
• 1/2 tsp allspice
  
• 1 lb zucchini, peeled and grated
  
• 8 oz chocolate chips

Directions:

Cream butter, oil and sugars until light and fluffy.
Beat in eggs and milk.
Sift flour, baking powder, cocoa and allspice together.
Fold flour mixture into wet ingredients.
Stir in grated zucchini.
Butter and flour a large lasagna pan or square cake pan.
Spoon cake batter into the pan and smooth the top.
Sprinkle chocolate chips over top of batter.
Bake at 375°F for 35-45 minutes, until a pick inserted into the centre of the cake comes out clean.
Cut into squares and enjoy warm or cooled.