Home > Recipes > Zucchini Fudge Cake

Zucchini Fudge Cake Recipe

Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.—Robert Keith, Rochester, Minnesota

[X]

Rate Zucchini Fudge Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Fudge Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 12-14 Servings

20 25 45

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 672 calories, 27 g fat (12 g saturated fat), 96 mg cholesterol, 604 mg sodium, 102 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Zucchini Fudge Cake in Taste of Home August/September 1999, p47

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Zucchini Fudge Cake

Zucchini Fudge Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Sep. 26, 2011 by Louise68

This cake fast became a favorite of ours when I first made it. Now I make it as a standard when the zucchini in my garden gets picked.

Reviewed on Aug. 01, 2011 by CiCiB

This was the best chocolate zucchini cake I have made. I made it for a special Sunday dinner as a layer cake. I then decorated it as a sunflower using Peeps and chocolate chips. It was WONDERFUL! Thank you for sharing the recipe!

Reviewed on May. 29, 2010 by nancylt

I tried the 11x15 pan as one reviewer noted they had done and I now have cake all over my oven! Cake was just ok....will probably not make it again. Now I have to go clean my oven! I'd suggest the three round cake pans as noted in the recipe or perhaps two smaller cake pans.

Reviewed on Oct. 01, 2009 by susieQ0504

My family LOVED this! I used an 11 x 14 pan and baked it approx 50 minutes.