Chocolate Zucchini Cake

This last week was the second week of kindergarten for my 5 year-old.  Whew!  We made it!  I think it was crazier than the first week of school.  Thus I've been remiss in providing the requested Chocolate Zucchini Cake recipe to a reader.  Let's hope you still have lots of zucchini hanging around.  I do.  And this recipe from dear old cook I once knew is worth making again and again.  It freezes beautifully; just refrigerate it first and then lay plastic wrap directly on the frosting top and freeze in any container for no more than about 6 weeks.  (Laying plastic wrap on it keeps it from getting freezer burned.) 

Chocolate Zucchini Cake
Cream together:
1/2 c butter
1/2 c oil
1 1/2 c sugar
Add:
2 eggs, beaten
1 tsp vanilla
In a separate bowl, whisk together:
2 1/2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
4 Tbsp cocoa powder
Combine liquid and dry ingredients and mix just until combined.
Fold in:
2 c grated zucchini
1/2 c buttermilk
Pour into 9x13' pan and bake at 350 degrees for 40 minutes.
Frosting:
Bring to a boil:
1/2 c butter
2 Tbsp cocoa
3 Tbsp milk
Stir in:
1/3 - 1/2 pound powdered sugar
1/2 tsp vanilla
Pour onto cake immediately.