Chocolate Zucchini Cakes

Photo: Iain Bagwell; Styling: Heather Chadduck
Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.

Yield:

Makes 6 (5- x 3-inch) cakes

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 45 Minutes

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

Preparation

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).

Note:

April 2013