Chocolate Zucchini Cakes
By Tufgrlz
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
Details
Adapted from myrecipes.com
Preparation
Step 1
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).
You'll also love
- Peanut Butter Noodles 4.6/5 (16 Votes)
- Gluten~Free Banana Nut Muffins 4.6/5 (16 Votes)
- Coconut Oatmeal Cookies Bars 4.6/5 (16 Votes)
- Pumpkin Fettuccine Alfredo 4.6/5 (16 Votes)
- Roast Chicken with Caramelized... 4.6/5 (16 Votes)
- Pumpkin-Oat Chocolate Chip Cookies 4.5/5 (24 Votes)
- Grilled Brussel Sprouts with... 4.1/5 (37 Votes)
- Texas Zucchini Casserole 4.7/5 (7 Votes)
Review this recipe