Chocolate Zucchini Cake

A very good friend of mine brought me some of this cake a couple of years ago and I fell in love with it.  I was so happy she was willing to share her recipe.  Anything with zucchini in it is very moist so you can imagine the texture of this cake and with a streusel topping of brown sugar, chocolate chips and pecans, each bite of this cake is a little piece of heaven.

2 1/2 C. Flour
1 3/4 C. Sugar
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
3 heaping T. Cocoa
2 tsp. Cinnamon
1/2 C. Oil
1/2 C. Butter
2 Eggs
1/2 C. Milk
1 tsp. Vanilla
2 C. Zucchini, grated (if you use frozen zucchini be sure to drain it well)

Topping:
3/4 C. Pecans, chopped
1 C. Chocolate Chips
3/4 C. Brown Sugar

Preheat oven to 340 degrees.  Mix together wet ingredients well.  Add dry ingredients, mix well.  Pour into a greased 9x13 pan or, if you would like your cake to be thinner, pour batter onto a greased jelly roll pan.  Combine topping ingredients and sprinkle over top of batter.  Bake 50 minutes (less if you use the jelly roll pan).  Wait to cut cake at least 30 minutes or it will crumble as you cut it.