Chocolate Zucchini Cakes

Name: Chocolate Zucchini 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

14 ingredients

3 steps

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

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).