Preheat oven to 325 degrees. Spray bottom of 9x13" pan with Pam and dust with flour.
Cream together (in a mixer if you have one):
1/2 c. soft butter (or margarine)
1 3/4 c. sugar
2 eggs
1 t. vanilla
Alternately add the following wet ingredients with the dry:
1 /2 c. vegetable oil
1/2 sour milk (add a few drops of lemon juice to the milk to make it sour)
2 1/2 c. flour
5 T. cocoa
1/2 t. cinnamon1/2 t. salt
1 t. soda
Add last:
2 c. grated zucchini
Pour batter into pan and level batter with a spatula.
Sprinkle with:
chocolate chips to taste (more is better) and
chopped nuts (optional).
Bake 40-45 minutes until done. Check in center with toothpick, and don't leave it in too long!
*A tip: Grandma Thomas always grew her own zucchini, grated it and froze it in pint-size cottage cheese cartons for use later. I think that's why hers was always the best. If you don't save your cottage cheese cartons, you're probably out of luck for the cake turning out as well as hers. Oh, well. Store-bought zucchini also works or use applesauce instead of zucchini. :-)