This recipe has a lot of zucchini in it, almost three full cups, and it makes a soft, moist cake that even meatarians could enjoy.  I really REALLY wanted to make a luscious frosting for this cake but I already felt a bit guilty about the sugar I used and didn’t want to add more because it was supposed  to be a healthy alternative to the two ice cream cones I like to eat after dinner every night :/. But, it could definitely withstand a decadent frosting and be amazing. So pick one of your favorite recipes and top it off!  Or you could go the powdered sugar route like me :). Adapted from: Two Peas and Their Pod Ingredients: 2 1/2 cups all-purpose flour 3/4 cup Dutch-process cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 1/2 cups granulated sugar 1/2 cup maple syrup 1 teaspoon vanilla extract 2 large eggs 1 cup milk or milk sub (I used soy.) 3 cups shredded zucchini 1/2 …