Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 16|
|Calories from Fat: 188 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 147.7mg||45 %|
|Sodium 175.4mg||6 %|
|Potassium 236.7mg||6 %|
|Total Carbohydrate 89.8g||26 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 86.9g|
|Protein 8.2g||12 %|
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Calories per serving: 555
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