Ingredients
2cupsall purpose flour
½cupHershey’s unsweetened cocoa
2tspbaking soda
1tspsalt
1¾cupgranulated sugar
1cupbutter,melted
1tspvanilla extract
3eggs,lightly beaten
¾cupbuttermilk
2cupzucchini,grated and squeezed dry
¾cupbutter
⅓cupmilk,or cream
¼cupcocoa powder,sifted
3½cupspowdered sugar,sifted
1tspvanilla extract
Preparation
In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs.
Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.
Place into a buttered (or sprayed) 9×13 inch baking pan. Place in the oven and bake at 350 degrees F for 25 to 28 minutes. Remove from the oven and allow to cool.
Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder.
Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake.
Allow to cool/set for 30 minutes before slicing and serving.
