Zucchini Fudge Cake Recipe

4.5 4 3
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Zucchini Fudge Cake Recipe

Read Reviews
4.5 4 3
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter or margarine, 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 mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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 cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost between layers and 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 piece: 672 calories, 27g fat (12g saturated fat), 96mg cholesterol, 604mg sodium, 102g carbohydrate (73g sugars, 2g fiber), 6g protein.

  • 1 cup butter or margarine, 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
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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 cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Frost between layers and top and sides of cake. Yield: 12-14 servings.
Originally published as Zucchini Fudge Cake in Taste of Home August/September 1999, p47

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Reviews forZucchini Fudge Cake

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Louise68 User ID: 270782 75797
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
CiCiB User ID: 2258133 70763
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
nancylt User ID: 4619918 71766
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
susieQ0504 User ID: 1993847 35283
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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