Double Chocolate Zucchini Cake

For the cake:
If you need to sour the milk, then add 1 teaspoon vinegar or lemon juice to cold milk and let stand 2 minutes before using.

Cream together butter, oil and sugar. Mix in eggs, vanilla, and buttermilk or sour milk.

Combine flour, cocoa, baking soda, baking powder, salt, and cinnamon. Add dry ingredients to wet ingredients and mix well. Stir in zucchini and chocolate chips.

Pour batter into a lightly greased bundt pan (or two 8″ cake pans or a 9×13″ pan) and bake at 350ºF for 55-60 minutes (reduce time for other pans), or until an inserted toothpick comes out clean.

Cool in pan for a few minutes before running knife around the edge to loosen. Remove to a rack to cool completely.

For the icing:
Melt butter and stir in cocoa. Add icing sugar and milk, alternately, beating between additions. Mix in vanilla.

This is a great, easy-to-spread icing. After icing, put the cake in the fridge for 30 minutes to let the icing firm up before covering with plastic wrap.

Store the iced cake in the fridge, but let sit at room temperature for 15-20 minutes before serving for maximum flavour. For longer storage, wrap un-iced cake in plastic wrap and then foil, and freeze. Defrost in the fridge and ice when needed.