Grandma Boyer's Vintage Chocolate Zucchini Cake

How to make chocolate zucchini cake with homemade icing.

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Grandma Boyer's VINTAGE CHOCOLATE ZUCCHINI CAKE
This is my grandma Boyer's recipe. I call it "vintage" because it is a several decades old recipe.

Combine and set aside: 2.5 c. a.p. flour; 1/2 c. cocoa powder; 2.5 tsp. baking powder; 1/2 tsp. baking soda; and 1 tsp. salt
Beat 3/4 c. oil with 2 c. granulated sugar
Add in 3 eggs
Stir in: 2 tsp. vanilla extract and 2 c. grated zucchini
Alternately stir in dry ingredients and 1/2 c. milk and
1 c. chopped nuts, if desired. Bake at 350 degrees F for 1 hour in a greased Bundt pan. Cool 15 minutes. Frost if desired.

FROSTING/ICING
Melt 1/2 c. (1 stick) real butter in small saucepan over low heat, stir in cocoa. Cook, whisking constantly until mixture thickens slightly. Remove from heat; pour into mixer bowl. Add powdered sugar (about 3 c.) alternately with 1/3 c. milk, beating until you achieve the desired consistency. Stir in 1 tsp. vanilla extract. Spread frosting on warm cake. The frosting will thin once it's applied to the warm cake.