Extremely Easy Chocolate Zucchini Cake

Found this recipe in the Quad Cities Times.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 2-layer cake

Ingredients

• 1 (18 ounce) box  chocolate cake mix
• 1⁄3 cup  vegetable oil
• 3  eggs
• 3⁄4 cup milk
• 1 1⁄2 cups  shredded zucchini
•  chocolate frosting

Directions

1. Preheat oven to 350 degrees.
2. Peel, remove seeds, and shred zucchini to produce 1 1/2 cups. Set aside.
3. In a mixing bowl, add dry cake mix and vegetable oil; mix. Add one egg at a time; mix together. Add milk; stir until blended. Add shredded zucchini; mix.
4. Butter and flour two 8-inch cake pans (can use nonstick vegetable spray). Pour cake batter evenly into pans.
5. Bake for 35-40 minutes or until toothpick comes out clean. Allow cake to cool. Remove from cake pans and frost with chocolate frosting. Can add layers together to make a 2-layer cake.