Alright…. Once again, I don’t have a photo…. and I am only posting this one without the photo, because I lost the recipe over the weekend, and I haven’t made the cake yet to take a photo of it. And, yes, my children got to my recipes…. I can’t find ANYTHING!!!! I searched for a recipe and made a different one for my husband’s birthday this weekend, but…. sadly…. the recipe got thrown away…. I’ll try not to cry too many tears over it. It just didn’t come close to this one! It was in a moment of complete despair that I then realized that I had recently given this recipe to my neighbor! A quick email and voila…. I now have my recipe back!
There’s an old joke going around that come harvest time, it seems to be the only time everyone at church locks their doors. That way, they don’t come home with a car load of zucchini! Well, since our garden flopped so well this year, I am leaving my door unlocked…. just in case anyone wants to know!
I decided to post it on here, because that way, should my recipe get lost, or if my computer were to crash, I could still find it on my blog page! So here it is…. the BEST zucchini fudge cake I have EVER tried….. NO CINNAMON! I love cinnamon, but just not on my fudge cake!
1 C Butter — softened
2 1/2 C Sugar
Cream the butter and sugar together, then add the following:
4 eggs — one at a time
2 tsp Vanilla
Then, add the following dry ingredients:
1 tsp Soda
3/4 tsp Salt
1/2 C Cocoa Powder
2 tsp Baking Powder
Then, gradually mix the following three ingredients into the mix:
3 C Flour
3 C Shredded Zucchini
1 C Buttermilk (I use one cup of milk and 1 Tb of vinegar to make my “buttermilk”)
1 bag of Semi-Sweet Chocolate Chips — Milk chocolate chips will have a tendency to sink to the bottom of the cake…. Semi Sweet will stay throughout the cake!
Nuts — If you’re a nutty gal like me!
Pour into a greased and floured glass pan and bake it at 350 for around 45 minutes. Mine makes enough to fill a 9×13 pan PLUS a 8×8 square pan… that way it cooks more evenly and on time… otherwise it takes a really long to bake and then the top starts burning on you!
Make the icing glaze by mixing the following in a small saucepan:
1/2 C Butter
3 Tb Can Milk
2 Tb Cocoa Powder
2 C Powder Sugar — I suggest, after it is heated through and the ingredients are mixed well, to use a small hand mixer to mix the powder sugar into the chocolate mixture. That way the powder sugar gets completely mixed without leaving white lumpy things in the icing!
I can honestly say that my kids BEG for zucchini cake…. Oh well! If it takes a 1/2 C of cocoa and 2 1/2 C of sugar for them to get it down, then I can live with that! What ever way they’ll take it! Right? I hope you’ll enjoy it and let me know if it works for you!