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Zucchini Fudge Cake


  • 1 cup butter or margarine, softened
  • 2 1/2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 3 cups shredded zucchini
  • 3 1/2 cups prepared chocolate frosting


  1. In a mixing bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  3. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk.
  4. Stir in zucchini.
  5. Pour into three greased and floured 9-inch round baking pans.
  6. Bake at 350 degrees F for 25 to 30 minutes or until cakes test done.
  7. Cool for 10 minutes.
  8. Remove cakes from pans to wire racks to cool completely.
  9. Frost between layers and top and sides of cake.

Yield: 12 to 14 servings

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