Ingredients
2 cups sugar1 cup vegetable oil3 large eggs2-1/2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup whole milk2 cups shredded fresh zucchini1 tablespoon vanilla extractFROSTING:1/2 cup butter, softened1/4 cup baking cocoa6 tablespoons evaporated milk1 pound (4 cups) confectioners’ sugar1 tablespoon vanilla extract
Preparation
In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
