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

FROSTING:

1/2 c. butter
1/4 c. cocoa
6 tbsp. evaporated milk
1 lb. confectioners' sugar
1 tbsp. vanilla

In a large mixing bowl, combine sugar and oil, add eggs, one at a time, beating after each addition. Add dry ingredients to egg mixture alternately with milk. Stir in zucchini and vanilla. Pour into greased 15x10x1 inch pan. Bake at 375 degrees for 25 minutes or until done.

While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Yield: 20 servings.