Carob Chip Zucchini Cake

I always used chocolate chips, because I couldn't find carob chips, but it does call for carob in the recipe.  I've used cocoa instead a couple of times.  I think I may have given you the little cookbook I had for honey.  If I did, I think this recipe came from that.  I may have changed it a little from the original.  When I've made it with cocoa, I've used 1 1/2 cups sugar instead of the honey, because honey is sweeter, and the extra sugar offsets the bitter chocolate.  But you could use 1 cup sugar for a cake that's less sweet.

CAROB CHIP ZUCCHINI CAKE

1/2 cup butter, softened

1/4 cup vegetable oil

1 cup honey

2 eggs

1 tsp. vanilla.

Cream together, beating until light and fluffy.

Add:  1/2 cup buttermilk or sour milk

Combine and add to honey mixture and mix 2 minutes with electric mixer.

1 cup whole wheat pastry flour

1 1/2 cups unbleached flour

1/4 cup carob, sifted

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. cloves

Add:  2 cups shredded zucchini, stirring in by hand.

Put batter in a greased and floured 13 x 9 inch pan.  Sprinkle with 1/4 cup (or more) carob chips.  Bake at 325 degrees for 40-45 minutes, until toothpick inserted in center comes out clean.