September 24, 2010

  • Zucchini Fudge Cake

    Last week I made Zucchini Fudge Cake and it was DELICIOUS!!
    Very similar concept to Banana Bread or Carrot Cake – only with chocolate and zucchini!

    SO… I thought I’d share the recipe with pics and point out what I really liked about it.

    What I liked best:

    1. It tastes amazing! The zucchini actually helps it retain moisture until the very last slice!
    2. You get a serving a veggies, yogurt and other healthy ingredients. I know cake, in and of itself, is not healthy, but if you’re going to have yummy cake and you can add veggies and have it be even yummier – then why not? :)
    3. It was the first time I had baked in our new kitchen. Yay! :)

    Recipe:

    Ingredients:

    1 cup butter, softened
    2 & 1/2 cups sugar
    4 eggs
    2 teaspoons of Vanilla extract
    3 cups of all-purpose flour
    1/2 cup of baking cocoa
    2 teaspoons baking powder
    1 teaspoon of baking soda
    3/4 teaspoon of salt
    1 cup buttermilk (OR you can do what I did and substitute 1 cup of plain yogurt. Tastes the same in the cake, but MUCH healthier!)
    2&1/2 to 3 cups of shredded zucchini
    4 cups of chocolate frosting

    Step 1:

    In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in Vanilla. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add this dry mixture to the creamed mixture a little at a time alternately with the buttermilk/plain yogurt, beating well after each addition. Softly stir in shredded zucchini.

    Step 2:

    Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to a wire rack to cool completely. Spread frosting between layers and over the top and sides of the cake.

    Viola! Instant Magical Nomminess! :)

    Pics!

    :)

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