Zucchini chocolate fudge cake

Zucchinis are prolific in summer. Here's a gorgeous recipe for Zucchini Chocolate Fudge Cake. I also add in a couple of handfuls of chocolate melting buds but that's optional.

Zucchini Chocolate Fudge Cake

Ingredients
• 1 cup butter, softened
• 2 ½ cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 3 cups aplain (all-purpose) flour
• ½ cup cocoa powder
• 2 tsp baking powder
• 1 tsp bi-carb soda
• ¼ tsp salt
• 1 cup milk
• 3 cups shredded zucchini (1 large)

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, bi-carb soda and salt; add to the creamed mixture alternately with milk. Stir in zucchini.
Pour into large oven baking dish or two square pans. Bake at 175°C for 30-40 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Decorate with chocolate icing.