Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.

Recipe by Southern Living April 2013

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
30 mins
total:
2 hrs 45 mins
Yield:
Makes 6 (5- x 3-inch) cakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

Advertisement