½ cup butter, softened
½ cup oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
2 ½ cup flour
¼ cup cocoa
1 tsp. baking soda,
½ tsp baking powder
½ tsp. cinnamon
½ tsp. ground cloves
½ cup buttermilk
2 cups shredded zucchini

Frosting:
1 cup flaked coconut
6 Tbsp. butter, softened
2/3 cup brown sugar
½ cup chopped walnuts
¼ cup milk

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. Pour into a greased 13x9 inch baking pan. Bake at 325 for 45–50 minutes or until toothpick comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, in a bowl, combine the frosting ingredients, spread over warm cake. Broil 4–6 inches from the heat for 2–3 minutes or until golden brown. Cool completely. Serves 12–15.