Chocolate Zucchini Cake

Steps

1. Beat eggs until smooth and lemon in color


2. Add the oil sugars, and vanilla.


3. Blend well.


4. In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt.


5. Mix dry ingredients and zucchini into the wet ingredients.


6. Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick at 30 minutes, if it comes out clean it is done.


7. Allow the cake to cool completely which can take a good 1-3 hours depending on how warm your house is. Then frost the cake and serve.


8. Cover leftovers and store for up to 1 week.


9. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with butter on medium/high speed until creamy, scraping down the bowl as needed. Add vanilla.


10. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed adding the splash of milk as it comes together. Add an additional tablespoon of milk if needed.