Serves: 16
Total Calories: 249

2 cups zucchini lightly pared and grated
2 cups flour
1 1/4 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa
2 eggs well-beaten
2 teaspoons vanilla extract
1/2 cup vegetable oil
* Part two.
2 cups powdered sugar
1/4 cup unsweetened cocoa
pinch salt
1 teaspoon vanilla extract
4 to 5 tablespoons coffee cold

Preheat oven to 350° F. Drain grated zucchini in a sieve and set aside. Sift together dry ingredients. Combine eggs, vanilla, and oil add to dry mixture. Stir in zucchini and mix thoroughly. Spread on a greased and floured 11 x 15-inch jelly roll pan. Bake for 18 to 20 minutes. If a 9 x 13-inch pan is used, bake for 35 to 40 minutes. While cake is baking, prepare the following frosting.

Frosting:
*Sift dry ingredients together add vanilla and enough cold coffee to make a thick frosting. Spread on top of hot cake. (The heat of the cake thins the frosting.) Serves a crowd good with ice milk.

Nutritional Facts:

Serves: 16
Total Calories: 249
Calories from Fat: 67

More Recipes from the Budget Cookbook:
Caribbean Cake
Chocolate-Zucchini Cake
Golden Pound Cake
Pineapple Up-Side Down Cake
Spicy Sour Cream Cake w/Sour Cream Frosting
Squash Cake