2 c. sugar
1 c. vegetable oil
3 eggs
2 1/2 c. all-purpose 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. shredded fresh zucchini
1 tbsp. vanilla extract

FROSTING:

1/2 c. butter
1/4 c. baking cocoa
6 tbsp. evaporated milk
1 lb. (4 c.) confectioner's 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 into a greased 15-inch x 10-inch x 1-inch baking 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 hot. Cool on wire rack. Yield: 20 servings.

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles the Texas sheet cake. What a sweet way to use zucchini from the garden!