Chocolate-Zucchini-Brownie-Cake

I was asked for the recipe for the cake I posted about yesterday.

So here goes.

Chocolate-Zucchini-Brownie-Cake

Cake 

Mix together:

1/2 cup vegetable oil

1 and 1/2 cups sugar 

 2 teaspoons vanilla extract 

In a separate bowl combine:

 2 cups all purpose flour

1/2 cup unsweetened cocoa powder 

1 and 1/2 teaspoons baking soda

1 teaspoon salt. 

Combine the dry ingredients with the sugar mixture. 

Fold in:

 2 to 3 cups of shredded zucchini  (I used nearly 3) 

1/2 cup chopped walnuts (optional)

Spread mixture into greased and floured 9x13 pan. 

Bake in 350 oven for 25-30 minutes. 

Cool for 10 minutes then top with frosting.

Frosting

Melt in a saucepan over low heat:

1/4 cup of butter

6 tablespoons cocoa powder in a saucepan over low heat. 

Remove from heat. 

In a separate bowl combine:

1/4 cup milk

2 cups confectioners sugar

1/2 teaspoon vanilla

Stir the two mixtures together. 

Pour over the partially cooled cake.

It's delicious when it's still slightly warm.   Yum!

This cake has been kid and husband tested and approved.  

It truly is one of the best chocolate cakes I have ever had in my life.

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(What I have posted above is my slightly tweaked version of a pinterest recipe found online.  My version has different amounts on the zucchini and milk from the original recipe.  I used vegetable oil, because I didn't have any canola here.  I didn't have issues with the batter being crumbly once I added the zucchini, like the original author did.  Mine poured/spread very nicely into the pan.  I also didn't have any need to refrigerate the icing the way she did.)