Reesie's Chocolate zucchini cake

1/2 c. butter 
1/2 c. oil 
1 3/4 c. sugar 
2 eggs
1 tsp. vanilla 
2 C. grated zucchini 
1/2 c buttermilk 
4 T. cocoa 
2 1/2 c flour 

1/2 tsp baking powder 
1tsp. soda 
1 tsp. salt  
1/2 tsp. cinnamon 

cream  the butter, oil, sugar in large bowl. mix flour, cocoa, baking powder, soda,salt, cinnamon together in small bowl. add the rest of ingredients to the butter, sugar, oil, mixture. mix well add flour mixture. pour into 9 x 13 pan. sprinkle the top of cake mix with 1/2 c chocolate chips and 1/2 c sugar and 1/2 c. chopped walnuts. Bake 350 for 25 minutes. 

Today, we actually doubled the recipe. It works well to double the recipe, bake extra cakes and then freeze the cake. To help keep the cakes freeze well, I put parchment paper on the top of the cake. Measure and cut as much parchment as you need. Then we put aluminum foil around the cake. Last we cover the foil with plastic wrap. It seems like a lot of steps, but doing it this way, we have had cakes last up to a year and still taste fresh.