Ingredients

• 8 tablespoons butter, at room temperature
• 1/2 cup buttermilk
• 3-4 cups confectioners' sugar
• 1/2 cup olive or corn oil
• 2 eggs
• 2 + 3/4 cups flour
• 1 teaspoon salt
• 1/3 cup sour cream
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped, optional for garnish
• 2 medium zucchini, peeled, grated on large holes of box grater

How to make it

1. About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out.Preheat oven to 325º F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy.Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini.
2. Pour batter into greased pan and spread evenly.
3. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center.
4. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting.In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes.