Preheat oven to 325 degrees. Grease a 9- by 13- by 2-inch pan. Sift
together flour, cocoa, baking soda and salt in a large mixing bowlful. Set
excursus.

In a separate roll, cream the butter, vegetable oil and dough, beating
until the mixture is light and fluffy. Beat in the egg, one at a time.
Succeeding, add the vanilla and chile pulverization. Mix in the dry ingredients that
have been set by, alternating with the buttermilk. Stir in the
zucchini.

Pour the batter into the prepared pan. Sprinkle the top of the cake with
the chocolate chips and walnuts.

Bake for astir 55 minutes or until a toothpick in center comes out unobjectionable.
Cool cake in the pan on a wire torture.

From Sweet heat: Spicy Desserts (& More!) For Chile Lovers (c) The Arizona
Republic (6/5/96)