Chocolate Zucchini Cake

• FOR THE CAKE:
• 2 cups Shredded Zucchini
• 1-1/2 cup White Sugar
• 3/4 cups Butter, Room Temperature
• 1-1/2 teaspoon Vanilla
• 3 whole Eggs
• 1-1/2 cup Flour
• 1-1/2 cup Cocoa Powder (I Used Hershey's Dark Cocoa)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1 cup Milk
• _____
• FOR THE FROSTING:
• 1 cup Salted Butter, Room Temperature
• 1 cup Dark Cocoa Powder (I Used Hershey's Dark Cocoa)
• 3 cups Powdered Sugar
• 2 Tablespoons Espresso
• 1/2 cups Milk

1. Preheat the oven to 325u0b0F.
2. Shred the zucchini on a box grater. Set aside.
3. In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the vanilla and the eggs and beat to combine.
4. In a separate bowl add the flour, baking powder, baking soda, salt and cinnamon and sift them all together.
5. Add half of the flour mixture to the batter, and then half of the milk. Repeat.
6. Add the zucchini and mix well.
7. Prepare two 9" round cake pans with baking spray. Divide the batter evenly between the two pans.
8. Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.
9. So dark and chocolaty!
10. Remove the cakes from the heat and let them cool on a rack completely.
11. Beat all of the frosting ingredients, whipping them until fluffy and uniform.
12. To assemble the cake, ice the first layer of the cake. Lay the second layer on top and then frost the top and sides.
13. Slice, serve and enjoy!

cake, zucchini, white sugar, butter, vanilla, eggs, flour, cocoa, baking powder, baking soda, salt, cinnamon, milk, frosting, butter, cocoa, powdered sugar, espresso, milk

Taken from tastykitchen.com/recipes/desserts/chocolate-zucchini-cake-4/ (may not work)