Liz's Chocolate Zucchini Cake

• 2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups zucchini shredded
• 2 1/2 cups flour, all-purpose
• 1/2 cup cocoa powder
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup milk
• 1 cup nuts
• 6 ounces cream cheese
• 13 cup butter softened
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups powdered sugar
• 1 teaspoon milk
• 1/4 cup nuts chopped

1. In large bowl, beat sugar, oil and eggs.
2. Add vanilla and zucchini.
3. Mix dry ingredients together.
4. Add alternately with milk to zucchini mixture.
5. Blend well.
6. Pour into a 10-inch tube or Bundt pan.
7. Bake 50 to 60 minutes at 350F (180C).
8. Allow to stand 10 minutes, then remove from pan.
9. Frosting.
10. Beat cream cheese, butter and vanilla in bowl.
11. Add confectioners' sugar and milk; mix until creamy.
12. Spread on cooled cake.
13. Sprinkle with nuts.

sugar, vegetable oil, eggs, vanilla, zucchini, flour, cocoa powder, baking powder, baking soda, salt, cinnamon, milk, nuts, cream cheese, butter, vanilla, powdered sugar, milk, nuts

Taken from recipeland.com/recipe/v/lizs-chocolate-zucchini-cake-41833 (may not work)