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.
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).
Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).
My favorite chocolate cake recipe!! I read all the reviews, but I didn't change a thing. They turned out perfect! I took them to a bake sale, they were a huge hit. I loved the cinnamon, it added just the right touch. I will be making this again. I also used the frosting recipe at the bottom, it was perfect!!
A moist cake with a surprisingly light texture. I thought it would be rich and heavy like a carrot cake. I could not taste the zucchini at all. It was incorporated very well into the batter. The only thing I would change would be to omit the cinnamon. It was a little more pronounced than I would have liked. I baked it in an oversized loaf pan instead of mini loaf pans. I did not have sour cream on hand for the frosting so I used some half & half. Also I only used a 16 ounce box of powdered sugar. I liked the cake and would make this again.
This recipe was great. I would love it even more if I knew how to convert these little cakes into a sheet cake. I think that might be a little tricky since it is such a moist cake.
Also, the last little cake seemed as fresh as the first. Good make ahead dessert.
The icing recipe that came with this in SL MAG had too much vanilla. Next time I will halve it.