Mom's Chocolate Zucchini Cake (Gluten Free)

Sometimes how Mom did it really is best.  What is it about your Mother's cooking that just screams "comfort food"?  The original chocolate zucchini muffins recipe I posted was alright.  But it just wasn't as good as Mom's was.  So I'm posting hers too.

Chocolate Zucchini Cake

INGREDIENTS

• 1/2 cup soft margarine or butter
• 1/2 cup vegetable oil
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour milk
• 2 1/2 cup gluten free flour
• 3/4 cup brown rice flour
• 3/4 cup sorghum flour
• 3/4 cup tapioca flour
• 1/4 cup  GF oat flour  (if you can't tolerate oats, use brown rice flour, or another of your choice)
• 1 1/2 tsp xanthan gum
• 4 Tbsp cocoa
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp baking powder
• 1 tsp baking soda
• 2 cups shredded zucchini
• 1/4-1/2 cup chocolate chips

DIRECTIONS

1. Preheat oven to 350 F
2. Cream butter, oil and sugar
3. Add eggs, vanilla and sour milk.  Mix well.
4. Mix dry ingredients and add to creamed mixture
5. Mix well and add zucchini
6. Pour into greased 9x12 cake pan (or muffin tins)
7. Bake for 40-45 min (or 20-25 for muffins)