This is great for using up the zucchini my well meaning neighbors sometimes foist on us.

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini
  • 1 stick (1/2 cup) butter, melted
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Icing

  • 1 stick (1/2 cup) butter, melted
  • 4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/3 cup milk
  • dash salt
  • 1 teastpoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350ºF. Grease jelly roll pan.
  2. In a large bowl, mix sugars, flour, cocoa, salt, and soda with wisk.
  3. Grate zucchini and set aside.
  4. In mixing bowl, mix eggs, buttermilk, and vanilla.
  5. Add dry ingredients and begin mixing on low speed. Slowly add melted butter until batter is smooth.
  6. Turn off mixer and fold in zucchini by hand.
  7. Pour batter into prepared jelly roll pan and bake for 20-25 minutes.
  8. While cake is baking, prepare icing. In a saucepan, melt butter over low heat. Add cocoa powder and stir until smooth.
  9. Stir in milk and vanilla. Add salt and powdered sugar and stir until smooth. Remove from heat.
  10. Remove cake from oven and pour icing over hot cake. Sprinkle with chopped walnuts, if using.
  11. Allow cake to cool completely before serving.