Southern Zucchini Fudge Cake
Moist, dense chocolate cake with a creamy fudgy icing and loaded with fresh zucchini
Ingredients
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 1 cup butter
- 1 cup water
- 5 tbsp unsweetened cocoa powder
- ½ cup buttermilk - you can also use 1/2 cup of milk and a splash of vinegar
- 1 tsp vanilla
- 2 eggs beaten
- 3 cups shredded zucchini
- ICING
- ½ cup butter
- 5-6 tbs unsweetened or dutch processed cocoa powder dutch processed gives it a richer chocolate flavor
- ⅓ cup milk
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions
- CAKE
- Whisk flour, sugar, and baking soda in a bowl and set aside
- Add butter, cocoa and water to a saucepan and bring to a boil. Reduce heat to low as soon it starts to boil
- Add the flour mixture to the saucepan and whisk together to make sure sugar is dissolved
- Mix in buttermilk, vanilla and eggs and mix together really well
- Gently fold in the zucchini
- Pour into a well greased 9X13 inch pan
- Bake at 400 degrees for about 20 minutes. This cake tastes best when the center almost feels undercooked. Make sure to take it out before the edges start to cook to much. They shouldn't be tough like a brownie. You want the whole cake to be soft and moist.
- Allow to cool for 30 minutes. You don't want the cake to be warm when you add the icing or it will melt.
- ICING
- Add butter, cocoa and milk to a saucepan and bring to a boil. Once it starts to boil turn to low
- Add powdered sugar and vanilla and whisk until smooth
Tried this recipe?Let us know how it was!