Chocolate Zucchini Cakes

7 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 6 (5- x 3-inch) cakes
April 2013
RECIPE BY Southern Living

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

Step 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.

Step 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).

Step 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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Ratings & Reviews

karenHockett's Review

beckyhomecky1
May 31, 2014
why can't there ever be any nutrition listings? I need the facts.

KateYooper's Review

writerGN
May 20, 2014
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!!

GotRecipes's Review

sika6061
July 17, 2013
The cakes are moist and tasty. The icing was a bit runny; next time I will decrease the amount of milk.

SweetBaker34's Review

GotRecipes
June 10, 2013
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.

sika6061's Review

KateYooper
April 23, 2013
N/A

SweetiePie2's Review

karenHockett
April 13, 2013
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.

beckyhomecky1's Review

SweetBaker34
March 29, 2013
N/A

writerGN's Review

SweetiePie2
March 24, 2013
N/A
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