Chocolate Zucchini Cake

1 cup brown sugar
1/2 cup cane sugar
2 sticks butter, softened
3 eggs
1 teaspoon vanilla
1/2 cup milk
1 teaspoon cider vinegar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
3/4 cup cocoa
2 cups grated zucchini (no need to drain)
1 batch chocolate frosting

1. Heat oven to 325°F. Grease a 9 x 13 inch pan with cooking spray.
2. Cream the sugars and butter together in a large bowl until combined and creamy. Mix the milk with the vinegar and add to the sugar mixture along with the eggs and vanilla and mix well. Whisk the flour, baking soda, salt and cocoa in a separate bowl to get rid of any clumps and add to butter/egg mixture. Mix well. Fold in grated zucchini.
3. Spread batter in the pan evenly. Bake for 50-55 minutes or until toothpick inserted in center comes out clean and the top springs back when you gently press it. Let cool completely before frosting.