Chocolate Chip Zucchini Cake

This is another one of my favorite ways to use zucchini.  I got it from a church cookbook from back home.  Thank you Tammy Mar.  The warm gooey goodness of this cake with a scoop or two of vanilla ice cream just seems to melt away  the stresses of the day.  It is better to eat it right out of the oven or put a piece in the microwave for a few seconds, but always with ice cream.  If you're feeling like a little more sweetness use milk chocolate chips instead of semi-sweet.  I don't use nuts because I feel they get in the way of the gooey-ness.  Let me know if you like it!

Prep Time: 20 minutes
Cook Time: 40 minutes
Family Friendliness: Chocolate cake, really do you have to ask?

Chocolate Chip Zucchini Cake
Ingredients:
½ c. oil
1¾ c. sugar
1 t. vanilla
½ t. cinnamon
4 T. cocoa
½ c. sour milk (½ T. vinegar in a ½ c. measuring cup, then fill with milk, let sit for 5 minutes)
¼ c. margarine
2 eggs
2 c. grated zucchini
2½ c. flour
1 t. baking soda
½ t. salt

TOPPING:
1 (12 oz.) pkg. semi-sweet chocolate chips

½ c. chopped nuts (completely optional)
2 T. brown sugar
2 T. white sugar
Directions: Mix all cake ingredients together and pout into a greased and floured 9x13 pan.  Before baking, mix together topping ingredients.  Sprinkle on top of cake and bake at 350° for 40 minutes.  Serve with vanilla ice cream.