Chocolate Mint Cake

1/4 cup butter
2 1/2 cups flour
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or milk with vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cups cocoa
1 1/2 medium-large zucchini or other soft summer squash
1 Tbls. fresh mint leaves
1/2 cup raw nuts

Preheat oven to 350 F.

Cream together butter and sugar. Stir in eggs one at a time. Blend in vanilla and buttermilk. In another bowl, mix dry ingredients. Add to batter, mix thoroughly.

Cut the zucchini into large chunks and liquefy in a blender. Measure out 2 cups, removing any remaining solid pieces, and stir into the batter. Stir in the mint and nuts.

Pour into a greased large sheet cake pan or two smaller ones. Bake for 30-40 minutes.