Chocolate Zucchini Cake - cooking recipe

Ingredients

4 tablespoons unsweetened cocoa powder, plus additional for dusting pan (preferably Dutch process)
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, more to taste (optional)
1/2 cup butter, softened,plus additional for greasing pan
1/2 cup peanut oil or 1/2 cup canola oil
1 3/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk, mixed with
1/2 teaspoon vinegar (or 1/2 cup sour milk or buttermilk)
2 1/2 cups finely shredded zucchini, drained and juice squeezed out (5-6 small zucchini)
3 cups semi-sweet chocolate chips
2 cups coarsely chopped pecans, more to taste
unsweetened whipped cream or very lightly sweetened whipped cream, as accompaniment (optional)

Preparation

Preheat oven to 325degF.
Grease a 9\"x13\" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
Add drained and squeezed grated zucchini, and stir in well.
Spoon the batter evenly into the prepared pan.
Sprinkle the top evenly with chocolate chips, leaving a chip-free 1\" diameter area right in the center, and then sprinkle evenly with chopped pecans.
Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
(That's what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
Allow to cool to room temperature in pan sitting on wire rack.
If desired, serve with a dollop of very lightly sweetened whipped cream.
Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!