Chocolate Zucchini Cakes

Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely not your garden-variety 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
• Chocolate Fudge Frosting

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).

Yield: Makes 6 (5- x 3-inch) cakes

Total: 2 Hours, 45 Minutes

Southern Living
APRIL 2013