I used to make this cake every year for my brother Judah – until he was old enough to pick his own dessert choice for his birthday.:) I used his birthday ’cause it was in the middle of Zucchini Season. Some years there were actually fresh raspberries at the same time as the zucchini and I was able to make it just like the picture. That was a proud moment. 🙂 This year I got to make it for my son, while he is yet to young to have an opinion. (Actually, I did ask him what he wanted for his birthday and he distinctly said “pie” (a true Holden), but I had made enough pies this month, so we over ruled and made him his train cake. He was fine with that – trust me.)
I am happy to share the recipe with you, for this cake is heaven in your mouth.
|ZUCCHINI FUDGE CAKE
4 large eggs
2 1/4 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla
One recipe Chocolate Frosting(recipe below)
Sorry, there’s no healthy alternative to this awesome frosting. Enjoy the cake the day of, and keep the leftovers in the fridge for up to 5 days. Enjoy a fat slice each afternoon with a good book. So what if it spoils you dinner.
Thanks for the clarification for the recipe Trina . 🙂
Okay – I have passed a comment to someone else on that recipe. It says to gradually beat in vanilla and butter. However there is no butter in the actual list of ingredients – so how much did you use ???
I have birthdays coming up and in Egypt it is ALWAYS zucchini season:-) One of the vegetables that is always available… I'll try for sure. But I have 1 question… why do you have “choc frosting” twice? What goes where? Thanks! Anneloes in Cairo
I actually googled Zucchini fudge cake this morning to find a recipe, and have already made and tested a cake. Your recipe is very similar to the one I just used–except mine didn't have nuts or buttermilk. Will have to try next that next time. My husband heartily approved of the cake and has already eaten half. =) (I guess it is good thing I rarely ever make cake.)