Chocolate-Zucchini Cake with Fudge Frosting
Why I Love This Recipe
Featuring: zucchini (and/or pattypan squash)
One of our other AMAZING CSA box drop-off host, Cynthia, kindly gave us a this cake and graciously shared with us the recipes she used (the cake is from All recipes and the fudge from her Betty Crocker cookbook). WARNING : This recipe is really sweet, but really good! You can easily half the frosting recipe.
TO SAVE ON TIME, I usually half this recipe and make it in a 9x9 square pan or make a full batch and cook in two 9x9 pans (instead of a 9x14 in pan)- in both cases, the cake takes half the time to bake- approx. 25-30 min.
Ingredients You'll Need
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs (or egg replacers- I tend to use 4 Tbsp flax seeds that I grind in a blender with 3/4 cup cold water)
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts (optional)
2 cups sugar
1 cup unsweetened baking cocoa
1 cup milk (regular, lactose free, almond or soy)
1/2 cup butter/margarine
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
2 1/2- 3 cups powdered sugar
FOR THE CAKE
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
RECIPE FROM ALL RECIPIES
In medium sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes
Beat in vanilla and enough powdered sugar for spreading consistency. *Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to one month.
RECIPE FROM BETTY CROCKER COOKBOOK