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Zucchini Fudge Cake Recipe

Read Reviews (4)
4.33 4
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Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.—Robert Keith, Rochester, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Fudge Cake in Taste of Home August/September 1999, p47

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.

Reviews for Zucchini Fudge Cake(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 26, 2011

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.

MY REVIEW
Reviewed Aug. 1, 2011

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!

MY REVIEW
Reviewed May. 29, 2010

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.

MY REVIEW
Reviewed Oct. 1, 2009

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

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