Chocolate Zucchini Cake

From my friend Julie in Georgia.

2 cups flour (you can use 1/2 whole wheat)
2 cups white sugar
3/4 c. cocoa powder

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

4 eggs

1 cup oil (I use 1/2 applesauce)

3 cups finely grated zucchini*

Preheat oven to 350°

Combine all the dry ingredients in the bowl of an electric mixer.

Add eggs, oil/applesauce, and zucchini.

Mix on high for 2 minutes.

Pour into a greased bundt pan and bake for 40-50 minutes.

(If making cupcakes, bake at 325° for 25-30 minutes.

I have topped this cake with cream cheese frosting, whipped cream, and chocolate icing (recipe below).  Sometimes we do not frost it but eat it with ice cream.

For chocolate icing:

1 1/3 cup sugar

1/3 cup butter

1/3 cup milk

1/2 cup chocolate chips

1 tsp. vanilla

Bring sugar, butter, and milk to a rolling boil and stir for no more than 1 minute.

Remove from heat and add chocolate chips and vanilla.

Pour over slightly warm cake.

* Note: taking the time to grate instead of using a food processor will ensure smaller, uniform bits, but you may use a food processor if you're in a hurry