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. ๐ 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) CHOCOLATE FROSTING |
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 . ๐
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.)