The cakes are moist and tasty. The icing was a bit runny; next time I will decrease the amount of milk.
Chocolate Zucchini 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.
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Total: 2 Hours, 45 Minutes
- 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
- 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).
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