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Chocolate Zucchini Cakes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 2 hrs, 45 mins
Yield Makes 6 (5- x 3-inch) cakes
Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.

Ingredients

  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 3 large eggs
  • 2 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup whole buttermilk
  • 2 cups grated unpeeled zucchini (about 2 medium)
  • 1 (4-oz.) semisweet chocolate baking bar, finely chopped
  • 2 teaspoons vanilla extract
  • 6 (5- x 3-inch) disposable aluminum foil loaf pans, lightly greased
  • Chocolate Fudge Frosting

How to Make It

  1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir zucchini and next 2 ingredients into batter until blended. Spoon batter into lightly greased loaf pans, filling two-thirds full.

  2. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).

  3. Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).