Preheat the oven to 350°F and grease two 8”x8” round cake pans with cooking spray and line with a parchment paper round at the bottom. Set aside.

Place the shredded zucchini onto a clean kitchen towel (or paper towel) and blot to remove excess liquid. Keep the zucchini on the towel and set aside to drain while prepping the cake.

In a large mixing bowl, whisk the flour, sugar, baking soda, baking powder, salt and cocoa powder until combined.

Add the eggs, oil and milk. Whisk until a thick batter forms.

Add the shredded zucchini to the batter and whisk until just combined.

Divide the batter evenly between the two pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool for 30 minutes before flipping the pan over and inverting the cake onto a wire cooling rack to finish cooling. You can also place the mostly-cooled cakes in the pans into the freezer for 30 minutes to chill quickly for easy assembly.

Using a stand mixer or electric hand mixer, beat the softened butter and cocoa powder until completely combined.

Add the powdered sugar 1/2 cup at a time until it is all incorporated.

Add the milk, melted chocolate and vanilla, and continue beating until fluffy and whipped, scraping down the sides as needed.

Frost the cake between layers and cover all sides.

Refrigerate for 30 minutes to set the frosting, then slice and enjoy!