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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Chocolate Zucchini Cake Ingredients:
4 eggs |
2 1/4 cups sugar |
2 teaspoons vanilla extract |
3/4 cup butter, softened |
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 zucchini, coarsely shredded and unpeeled |
1 cup walnuts, chopped |
1 cup butter, softened |
2 lbs confectioners' sugar |
1/2 cup baking cocoa |
1 tablespoon vanilla extract |
1/2 cup milk |
Directions:
1. In a large bowl, beat eggs until fluffy.
2. Add sugar gradually, beating until mixture is thick and lemon-colored.
3. Beat in vanilla and butter.
4. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
5. Beat until smooth.
6. Fold in zucchini and walnuts.
7. Divide batter into four greased and floured 8 or 9-in. round pans.
8. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
9. Cool in pans 10 minutes; remove to wire wracks and cool completely.
10. For frosting, beat all ingredients in a large bowl until creamy.
11. Frost between layers and on sides and top of cake.
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