2 1/2 c. unsifted all-purpose flour
1/2 c. unsweetened cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 c. shortening butter
2 c. sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
3 eggs
2 c. grated packed zucchini
2 tsp. vanilla
1/2 c. milk

Grease well and lightly flour two 9-inch round cake pans. Mix flour, cocoa, baking powder, soda and salt. Cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs, mix well. Stir in zucchini and vanilla. Mix well. Alternately add dry ingredients with milk, beginning and ending with flour, using 1/3 of the dry ingredients and half of the milk at a time. Beat until well blended after each addition. Pour into pans and bake at 350 degrees for 30 minutes. Let stand 5 minutes before turning out onto racks to cool. Frost with the following:

CINNAMON CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese, softened
1/3 c. butter, softened
3/4 tsp. cinnamon
4 c. powdered sugar
1 tsp. vanilla
1 1/2 to 2 tbsp. milk

Beat cream cheese, butter and cinnamon until blended. Gradually add powdered sugar, mixing until combined. Stir in vanilla. Gradually add milk, beating at medium speed after each addition, until frosting is of spreading consistency.