• Heat oven to 325°F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

  • In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside.

  • In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate.

  • Spread into prepared pan. Sprinkle nuts on top. Bake at 325°F for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack. To serve, cut into 16 bars.