Chocolate Zucchini Cake

½ c. sour cream

½ c. vegetable oil

½ c. butter, softened

2 eggs

2 c. cubed zucchini

2 ½ c. flour

1 ¾ c. sugar

½ c. baking cocoa

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

½ c. chopped walnuts, optional

½ c. semi-sweet chocolate morsels

Put oil, sour cream, butter, eggs, and zucchini into a blender.  Process until almost smooth and set aside.  Sift the dry ingredients together into a large mixing bowl.  Add the walnuts.  Pour the zucchini mixture a little at a time into the dry ingredients, mixing well with each addition.  Grease and flour a Bundt pan.  Pour half of the batter into the pan and sprinkle with the chocolate morsels.  Pour the remaining batter over the top.  Bake at 350° for about 40 minutes.