Chocolate Zucchini Cake or what to do with that crazy veggie from your garden

We have a farm share this year and we've gotten a plethora of zucchini. I specifically didn't plant any this year because we could barely keep up with it last year - but of course our CSA has given us plenty of them. And since I'm already tired of the sauteed version and am too timid to try the fried version (I don't have a good fry thermometer) I thought we could have a cake or bread using the shredded veggie.
So onto the interweb I went and found a recipe on All Recipes DOT com and found several versions of zucchini bread, muffins and cakes.  This is the recipe I found that matched what I had in my cupboard - so we were off!
The ingredients: This picture was taken by Kirah as she expressed her desire to take on more production in this episode.

For this recipe we needed three cups of shredded zucchini - the zucchini pictured gave us over four cups - but it was the smallest one we had on hand (!)

And here is Kirah beating the eggs - she got this really cute whisk from her Oma and wants to use it every chance she gets.

And now I realize in this picture you can't see the whisk at all - so this next picture is from when we made banana bread (I didn't post that episode yet because I totally forgot to take a picture of the finished product)

She really likes the whisk.

While she beat the eggs we had the mixer stir the dry ingredients together;

I'll let Kirah explain the next step;

Here are the last two ingredients to go into the cake;

Unfortunately the next video is too long to load - but I put the last two ingredients in the mixer and then poured the whole thing into a greased and floured 9X13" cake pan. And then;

Here is what the cake looks like fresh out of the oven;

After letting the cake cool completely, we made my favorite frosting for chocolate cake. 

1 8oz brick cream cheese, room temp

1 8oz tub of cool whip, defrosted

1 cup sugar

Whip the cream cheese to a soft consistancy and add sugar creaming to help the sugar dissolve. Fold in thawed whip cream and spread on cake. Store cake in fridge once frosted.

The lighting in my kitchen is horrible and I haven't quite figured out my camera's light settings - but you get the idea. The cake is moist and chocolaty delicious - Enjoy!