NOTE: All the ingredients below the zucchini are for the dark chocolate cream cheese frosting.

Preheat the oven to 350 degrees. Mix together the flour, baking soda, baking powder, dark cocoa, salt, cinnamon, and nutmeg.

In a different bowl, cream the butter and sugar. The mixture will be crumbly. Add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon extract, and zucchini.

Mix the dry ingredients and buttermilk in with the zucchini mix, and stir until well-combined.

Grease a 9×13″ cake pan, and then pour in the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

In the meantime, make the frosting. In a medium bowl, cream the butter and cream cheese. Add in the powdered sugar, and then the vanilla and dark cocoa. Beat well.

Frost the cake once it has cooled completely. Store leftovers covered in the refrigerator.