Chocolate Zucchini Cake

• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• Frosting:
• 1 cup flaked coconut
• 6 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup milk

1. In a large mixing bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk. Fold in zucchini.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 F. for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
3. Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes on until golden brown. Cool completely. Yield: 12-15 servings
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butter, vegetable oil, sugar, eggs, vanilla, flour, baking cocoa, baking soda, baking powder, cinnamon, ground cloves, buttermilk, zucchini, frosting, flaked coconut, butter, brown sugar, walnuts, milk

Taken from www.epicurious.com/recipes/member/views/chocolate-zucchini-cake-50086855 (may not work)