Chocolate Zucchini Cake

This beats Duncan Hines hands down!!! We like to serve with just powdered sugar sprinkled on top, but frosting would also be great!

2 medium zucchini, trimmed and grated on large holes of box grater
9 tbsp unsalted butter at room temperature
2 3/4 c flour
1/4 c unsweetened cocoa
1 1/4 tsp baking soda
1 tsp salt
1 1/2 c sugar
1/2 cup corn oil (or other veg. oil)
2 eggs
1 tsp vanilla extract
1/2 c buttermilk
1/4 c powdered sugar (for sifting)

Preheat to 325. Squeeze excess water out of zucchini in paper towels or clean dish towels and transfer to a bowl. Butter deep 9" cake pan with 1 tbsp of the butter. Sift flour, cocoa, baking soda & salt together and set aside. Beat together remaining 8 tbsp butter and sugar in a large bowl with an electric mixer until fluffy, 3 to 4 minutes. Add oil, beating well. Beat in 1 egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk alternating a few times. Stir in zucchini. Pour into prepared pan and bake until toothpick comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to cool. Invert onto a plate and dust with confectioners' sugar. Enjoy!