September 24, 2010
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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 frostingStep 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!
Comments (1)
Good job!
And it will always bring a fond memory cause it was your first cake in your new house.
Looks yummy!