Best 2 Zucchini Fudge Cake Recipes

Unleash your sweet tooth and prepare to tantalize your taste buds with the exquisite "Zucchini Fudge Cake". This delectable dessert seamlessly blends the delicate flavors of zucchini and rich chocolate, resulting in a symphony of flavors that will leave you craving more. With its moist, fudgy texture and decadent chocolate frosting, this cake is a true masterpiece that will be the star of any gathering. Get ready to embark on a culinary journey as we guide you through the steps of creating this irresistible treat.

Let's cook with our recipes!

ZUCCHINI FUDGE CAKE

Zucchini Fudge Cake image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12-14 servings.

Number Of Ingredients 12

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

Steps:

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. , 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.

Nutrition Facts : Calories 672 calories, Fat 27g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 604mg sodium, Carbohydrate 102g carbohydrate (73g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI FUDGE CAKE

Zucchini Fudge Cake image

If you're looking for a recipe to use up the zucchini from your garden, but you're sick of zucchini breads, don't pass this one up!

Provided by Jenni K

Categories Chocolate

Time 55m

Number Of Ingredients 16

Ingredients

1/2 c margarine, softened
1/2 c canola oil
1 3/4 c sugar
2 eggs
1 tsp vanilla
1/2 c buttermilk
2 1/2 c flour
1/4 c cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp cinnamon
2 c grated zucchini
1/3 c chopped pecans (optional)
1/2-1 c chocolate chips

Steps:

1. In a large bowl, beat margarine and sugar together until fluffy. Add oil, sugar, eggs, vanilla, and buttermilk; beat together. Add in zucchini & beat well.
2. In a separate bowl, mix all other dry ingredients besides chocolate chips & nuts.
3. Add dry ingredients into wet ingredients, beating well. Fold in chopped pecans.
4. Pour batter into a well greased 9x13 pan. Sprinkle the top with the chocolate chips. Bake at 325 for 40-45 minutes.

Tips:

Use a ripe zucchini. This will ensure that your cake has a moist and flavorful texture.
Grate the zucchini finely. This will help it to blend into the cake batter smoothly.
Do not overmix the batter. Overmixed batter can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

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