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Zucchini Fudge Cake

 Zucchini Fudge Cake
Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.—Robert Keith, Rochester, Minnesota
12-14 ServingsPrep: 20 min. Bake: 25 min. + cooling

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.

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Zucchini Fudge Cake (continued)

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.