Chocolate Zucchini Cakes

Chocolate Zucchini Cakes

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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

INSTRUCTIONS:

• 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.
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• 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).
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• Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).

Source: myrecipes.com

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