Zucchini Fudge Cake

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. ๐Ÿ™‚ 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.

4 large eggs
2 1/4 cups sugar
3/4 cup butter, softened

2 teaspoons vanilla
3 cups unsifted flour
1/2 cup cocoa
2 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
3 cups coarsely shredded zucchini
1 cup buttermilk
1 cup walnuts
To Decorate the Cake you will need:

One recipe Chocolate Frosting(recipe below)
1/2-4 oz. bar sweet chocolate
1/2 cup sweetened whipped cream
1 cup fresh raspberries (optional)
Grease and flour four 9 inch round cake pans. Arrange oven shelves to hold pans. Heat oven 350.
In large bowl beat eggs with electric mixer until fluffy. Gradually add sugar, beating until thick and lemon colored. Gradually beat in vanilla and butter. In a large bowl sifted combine flour, cocoa, baking powder, soda and salt.Sift half of flour mixture over eggs, stir together, add buttermilk; stir until combined, sift in remaining flour mixture; stir until combined, Fold in zucchini and nuts. Divide batter into pans. Bake until tops spring back about 25 to 30 min. Cool on rack.

In a large bowl beat together 1 cup butter softened. 2lbs unsifted powder sugar 1/2 cup cocoa 1 tsp. vanilla and 1/3 to 1/2 cup milk. Beat until creamy. Use to fill, frost, and decorate cake.
Using a pastry bag with star tip (or a ziplock bag with the corner cut into an “x”) pipe a shell border around and bottom edges of cake. with a vegetable peeler shave chocolate sprinkle over top. Decorate with whipped cream and raspberries if desired.
To soak the dough, (recommended for easier digestion and for superior results if you’re using whole wheat flour) mix flour and buttermilk together with a tablespoon of whey or yogurt, cover, and let sit on counter 8 hours or overnight. Mix the eggs and sugar as above, beating the soaked flour mixture in after the vanilla and butter. Add the cocoa powder last with the baking powders and salt. Bake as directed.

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.

4 responses to “Zucchini Fudge Cake”

  1. Karen Avatar

    Thanks for the clarification for the recipe Trina . ๐Ÿ™‚

  2. Sam Avatar

    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 ???

  3. Anonymous Avatar

    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

  4. Kateri Avatar

    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.)

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