Chocolate Zucchini Cake

INGREDIENTS

CAKE

• 2 cups all-purpose flour
• 1/2 cup Hershey's unsweetened cocoa
• 2 tsp baking soda
• 1 tsp salt
• 1 3/4 cup granulated sugar
• 1 cup butter melted
• 1 tsp vanilla extract
• 3 eggs lightly beaten
• 3/4 cup buttermilk
• 2 cup zucchini grated and squeezed dry

FROSTING

• 3/4 cup butter
• 1/3 cup milk or cream
• 1/4 cup cocoa powder sifted
• 3 1/2 cups powdered sugar sifted
• 1 tsp vanilla extract

INSTRUCTIONS

1. In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs. Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.
2. Place into a buttered (or sprayed) 9x13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool.
3. Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake. Allow to cool/set for 30 minutes before slicing and serving.

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