Hi Nancy and landers. This is one of my favorite recipes to use up extra (especially monster) Zucchini. I've been out of the newsletter loop for a while, so hope someone else hasn't sent it in recently.
Suzz in NE

Lola's Chocolate Zucchini Cake
3 cups all-purpose flour
2-1/2 cups sugar (Splenda works fine)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
4 eggs, beat till light yellow
1-1/3 cups vegetable oil
3 cups fine grated zucchini (or carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Preheat oven to 350 degrees F. Grease and flour a tube pan. Do not fill over 3/4 full.
Bake at 350 degrees 1-1/2 hours - done when toothpick in center comes out clean. (10x13 pan = 45 min.)

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, Mix well. Fold in the zucchini, (nuts and raisins) until evenly distributed. Pour into the prepared pan.

Cool cake completely before frosting with Cream Cheese frosting or Chocolate Buttercream Frosting.

Cream Cheese Frosting:
1-8oz brick cream cheese softened. Pinch of salt. 5 cups powdered sugar, 2 tsp. Vanilla. Cream all together. Only need half for a 10x13" pan.

Chocolate Buttercream Frosting:
6 T butter, softened
1/2 Cup Cocoa
2-2/3 Cup powdered sugar
1/3 cup canned evaporated milk
1 tsp. vanilla
Cream butter in small bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in Vanilla. (additional milk may be necessary).
Suzz in NE

http://www.nancyskitchen.com