Kyle’s mom gave us this HUGE zucchini from her garden. This sucker was about 2 feet long and maybe 14 inches around, it was just huge! In the past we have learned that when zucchini get this large, they are not good to eat steamed. By the time they get that big the seeds have matured and are hard and crunchy and the skin is tough,  and it’s just not pleasant to eat steamed zucchini with tough skin and crunchy seeds in it. So I was trying to figure out what to do with it, so that it wouldn’t go to waste. Enter this recipe!

Cake

• 2 c sugar
• 1 c vegetable oil
• 3 eggs
• 2 1/2 c flour
• 1/4 c baking cocoa
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 c milk
• 2 c fresh zucchini, shredded*
• 1 tbsp vanilla extract

Frosting

• 1/4 c butter
• 1/4 c cocoa
• 6 tbsp evaporated milk
• 3 3/4 c powdered sugar
• 1 tbsp vanilla extract

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and oil. Add eggs one at a time, beating well after each addition. Add milk and vanilla and mix well. In a separate bowl combine flour, cocoa, baking soda, baking powder and salt. Gradually add flour mixture to egg mixture. Stir in zucchini. Pour into a greased 15″ x 10″ pan and bake 40-50 minutes.

Frosting: Beat together frosting ingredients until smooth. When cake is done, remove from oven and frost while cake is hot.

*I used my Kitchen-aid shredder attachment to shred the zucchini. This made shredding SO much easier and lots faster than grating it by hand!