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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes. Ingredients:
2 cups sugar |
1/2 cup butter, softened |
1/2 cup canola oil |
3 large eggs |
2 1/3 cups all-purpose flour |
2/3 cup unsweetened cocoa |
1 teaspoon baking soda |
1 teaspoon table salt |
1/2 teaspoon ground cinnamon |
2/3 cup whole buttermilk |
2 cups grated unpeeled zucchini (about 2 medium) |
1 (4-oz.) semisweet chocolate baking bar, finely chopped |
2 teaspoons vanilla extract |
6 (5- x 3-inch) disposable aluminum foil loaf pans, lightly greased |
chocolate fudge frosting |
Directions:
1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir zucchini and next 2 ingredients into batter until blended. Spoon batter into lightly greased loaf pans, filling two-thirds full.
2. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).
3. Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).
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