Triple Chocolate Zucchini Cake

  I was desperate. The Chocolate Cravings came upon me in the dead of the night. 10:45 pm. Every decent person should be in bed. It was no use. I needed something gooey and chocolate-y or I would never be able to sleep.
 The problem was, I knew I didn't deserve a chocolate treat. I didn't even eat my veggies that day. If one of my siblings came downstairs for a drink of water, how would I justify making Triple Chocolate Cake??
 Then it hit me. That huge zucchini I had gotten at the Farmer's Market... that should do just fine....

  Now I could gorge on chocolate cake while still getting a full serving of vegetables. It was the perfect plan. No one could look down on me with shame. No! I would be looked at in awe, and jealousy! And I would have an entire cake to myself!

 ...Alas... There was one fatal hole in my plan....



 The children were awake, and scavenging the house for food like so many vultures. And before I could even frost my fluffy, gooey, chocolate zucchini heaven, my little vulture took for himself the greatest piece in all the land.
  "No matter, no matter," I thought to myself, "I will simply fill in the hole with frosting."
  It was not to be, however, for a moment looking away to swat a fly off my toe cost me another 5 or 10 pieces of cake.
  "GUYS," I sobbed, "I HAVEN'T EVEN FROSTED IT."
 Well they did not care. They munched and gorged until half the cake was gone.
 No matter. I frosted half the cake with double the frosting, and enjoyed it all the more.

Triple Chocolate Zucchini Cake

Cake:
1/2 Cup Butter, melted
1 Cup Veggie Oil
3 Cups Zucchini (Shredded)
6 Eggs
1 Tablespoon Vanilla
3 Cups Sugar
1 1/2 teaspoons Salt
1 Tablespoon Baking Powder
1 1/2 teaspoons Cinnamon
1 Cup Dutch Processed Coco Powder
2 Cups Flour (I used a gluten free all-purpose so my dad could eat it. I actually think it tastes better gluten free, and usually I hate gluten free! So I suggest gluten-free flour for best results)
1 Cup Dark Chocolate Chips

For the frosting:

1/2 Cup Shortening
1/2 Cup Butter 

2/3 Cup Dutch Processed Coco Powder
4 Cups Powdered Sugar



What you will do:


Preheat the oven to 350 degrees
Shred Zucchini until you reach seeds
Mix together zucchini, sugar, eggs, oil, and vanilla.
In separate bowl whisk together dry ingredients and gradually stir into wet ingredients. Fold in chocolate chips.
Grease a 9 by 13 dish and line with parchment paper.
Bake for 1 hour, or until toothpick comes out clean or with a few crumbs

While cake is baking beat together butter and shortening, then add powdered sugar and coco powder 1/2 a cup at a time until desired thickness.Let cake cool and then frost.
Devour.