Chocolate Zucchini Sheet Cake

Ingredients

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 cup milk

2 cups shredded fresh zucchini

1 T vanilla extract

Frosting

1/2 cup butter or margine

2 T. cocoa powder

1/4 cup milk

3 1/2 cups powder sugar

1 t. vanilla

Instructions

Preheat oven to 375 degrees.  Spay a 15x10x1 baking pan heavily with non-stick cooking spray.  Ina large bowl, cream sugar and oil together until smooth.  Add eggs, beating after adding each one.  In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Mix it with the sugar/oil mixture, with pouring in  the milk at the same time.  Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.  Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.  

Before the cake comes out finishes baking, prepare the frosting.  In a saucepan, combine the butter, cocoa, and smooth (you may have to whisk it).  

Pour warm frosting over brownies as soon as you take them out of the oven.  Let cool.  Cut into 48 bars.