Name: Chocolate Zucchini Cake
Ingredients: 4 eggs; 2 1/4 cup sugar; 2 teaspoon vanilla extract; 3/4 cup butter, softened; 3 cup all-purpose flour; 1/2 cup baking cocoa; 2 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup buttermilk; 3 cup coarsely shredded unpeeled; 1 cup chopped walnuts; 1 cup butter, softened; 2 pound confectioners' sugar; 1 tabhlespoon vanilla extract; 1/2 cup milk

Chocolate Zucchini Cake

Ingredients

4 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cup butter, softened
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups coarsely shredded unpeeled
1 cup chopped walnuts
1 cup butter, softened
2 pounds confectioners' sugar
1 tabhlespoon vanilla extract
1/2 cup milk

Instructions

In a large bowl, beat eggs until fluffy. Add sugar gradually, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt, and add alternately with buttermilk. Beat until smooth. Fold in zucvhini and nuts. Divide batter into four greased and floured 8 or 9-in. round pans. Bake at 350 for 25 to 30 minutes or until top springs back when gently pressed. Cool in pans 10 minutes; remove to wire wracks and cool completely. For frosting, beat all ingredients in a large bowl until creamy. Frost between layers and on sides and top of cake. Yield: 20 servings