2 c. sugar
1 c. veg. oil
3 eggs
2 1/2 c. all purpose flour
1/4 c. baking cocoa
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. shredded fresh zucchini
1 tbsp. vanilla extract

FROSTING:

1/2 c. butter
1/4 c. baking cocoa
6 tbsp. evaporated milk
1 lb. powdered sugar
1 tbsp. vanilla extract

In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition, combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour in a greased 15 x 10 x 1 inch pan. Bake at 375 degrees for 25 minutes or until cake tests done.

While cake is baking combine all frosting ingredients. Mix until smooth, spread frosting over cake while warm. Cool on wire rack.