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TEST KITCHEN APPROVED

Zucchini Fudge Cake

Name: Zucchini Fudge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12-14 servings
Ingredients: 1 cup butter, softened; 2-1/2 cups sugar; 4 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1/2 cup baking cocoa; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup buttermilk; 3 cups shredded zucchini; 3-1/2 cups prepared chocolate frosting

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Robert Keith, Rochester, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.—Robert Keith, Rochester, Minnesota

TEST KITCHEN APPROVED

Zucchini Fudge Cake

3 Reviews Add your review

Yield:12-14 servings

Prep:20 min

Cook:25 min

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Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

Text Ingredients

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Directions

1
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.

2
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.