Frosted Zucchini Sheet Cake

I'm afraid zucchini season, courtesy of my parents garden, has come to an end.  It's a sad day, a very sad day indeed.  Gone are the baskets of free vegetables, replaced now with with the exchange of money for food.  Boo.
Not too worry I have big plans for this last batch.  Big special plans.  Wait for it.....

Cake.  Chocolate Zucchini Sheet Cake.  

Vegetables = Healthy

Healthy = Eat more

Eat more = Cake

I've always been really good at math.  Let's just agree it's my strong suit.

Now some might argue these are brownies, not cake.  However, to me brownies should be fudgy, not cakey.  These are cake-like, delicious, but a brownie to me they are not.  Perhaps I will attempt a fudgy zucchini brownie in the future, but for now I leave you with dessert in any respect, call it what you will.

Frosted Chocolate Zucchini Sheet Cake

Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups zucchini, shredded
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 1/4 cups sugar
2 tsp vanilla

frosting
5 Tbsp unsweetened cocoa powder
1/4 cup butter, softened
2 cups confectioners sugar
1/3 cup milk
1/2 tsp vanilla
pinch of salt
finely chopped walnuts (optional)


Method:
Preheat oven to 350F.  Spray 13-inch by 9-inch baking pan with non-stick spray and set aside.
In large bowl whisk together flour, cocoa powder, baking soda and salt.  Set aside.
In medium bowl mix together zucchini, applesauce, oil, sugar and vanilla until well incorporated.  Add to dry ingredients and mix till combined.
Pour batter into prepared pan and smooth out to form an even layer.  Bake for 30-35 minutes.
Allow to cool completely before frosting.

To make frosting:  Mix together butter and sugar.  Add in milk, vanilla and cocoa powder until smooth and creamy.  Fold in nuts if using.  Spread over top cooled cake.  Cut into squares

Yields: approximately 18-24 squares (depending on size)
adapted from food.com