1 cup brown sugar

½ cup butter or stick margarine

½ cup sugar

½ cup oil

3 eggs (or ¾ cup egg substitute)

1 Tablespoon vanilla

6 oz. vanilla yogurt

2 teaspoons milk
1 teaspoon vinegar

2½ cups flour

1 teaspoon salt

2 teaspoons baking soda

3/4 Cup cocoa

2 cups grated zucchini

GLAZE:

6 oz dark chocolate chips
1 Tablespoon vanilla
1 Cup powdered sugar
extra chocolate chips for garnish

In a large bowl, cream together brown sugar, butter, sugar, and oil. Mix in eggs, vanilla, and buttermilk. In a separate bowl, mix together flour, salt, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Mix until all ingredients are well combined.

Pour into a greased bundt pan. Bake at 325 for 45 minutes. Turn off oven and let cake cool inside. The cake will be very moist. Glaze: Melt dark chocolate chips with vanilla in microwave for about 30 seconds, stir in enough powdered sugar to a thick syrupy consistency. It should harden as it cools. Pour carefully, (before it hardens), over top of cake.  Garnish with extra chocolate chips. Serve with whipped topping.