Low Carb Chocolate Zucchini Cake - cooking recipe

Ingredients

1/4 cup margarine
1/4 cup shortening
1/2 cup vegetable oil
1 1/2 cups Splenda sugar substitute
1 egg
1 teaspoon vanilla
1/2 cup sour milk
2 1/2 cups flour
4 tablespoons cocoa
2 teaspoons baking soda
2 cups shredded zucchini
12 ounces semi-sweet chocolate chips

Preparation

Cream first four ingredients together with an electric mixer.
Add egg, vanilla, and sour milk, mixing until well-blended.
Sift dry ingredients and add.
Mix in zucchini last.
Spoon into greased and floured 9\" x 13\" pan and sprinkle top of cake with chocolate chips.
Bake at 325 for 45 to 50 minutes.