Zucchini Cake

1/2 cup soft butter
1/2 cup oil
1 3/4 cups sugar
2 eggs

1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cloves
1 tsp. cinnamon
2 1/2 cups flour

Have ready wet ingredients:
1/2 cup sour milk (milk soured using 1 Tablespoon vinegar or lemon juice)
2 cups grated zucchini

1 cup milk chocolate chips
1/2 cup chopped nuts of your choice, (I use pecans.)

Cream butter, oil and sugar; beat in eggs.
Sift together salt, soda, cloves, cinnamon and flour.
Have ready wet ingredients: soured milk and zucchini
Mix dry ingredients into creamed mixture alternately with liquid. Stir in zucchini
Pour into greased and floured 9x13 inch pan. Sprinkle with chocolate chips and nuts.
Bake at 325 degrees for 40 minutes.

This a recipe from one of those old Idaho cookbooks. You know the kind? The classics? The one's you know you can trust from those good, old-fashioned cooks? (Elkington Family Cookbook) I didn't change much, just added more cinnamon. We make this recipe often with our garden harvest. It is the best way to eat your vegetables, guaranteed! We take this frozen to Lake Powell and it's become a standard way to cool off.