Zucchini Fudge Cake

Name: Zucchini Fudge Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 118 milliliters baking cocoa; 2 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters butter, softened; 237 milliliters buttermilk; 710 milliliters prepared chocolate frosting; 4 eggs; 710 milliliters all-purpose flour; 1 teaspoons salt; 473 milliliters sugar; 2 teaspoons vanilla extract; 710 milliliters shredded zucchini

Zucchini Fudge Cake is a vegetarian recipe with 14 servings. One serving contains 559 calories, 6g of protein, and 24g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have baking cocoa, salt, baking soda, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini.

Ingredients you will need

Baking Soda

Buttermilk

Zucchini

Cocoa Powder

All Purpose Flour

Salt

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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Toothpicks