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Zucchini Fudge Cake

From Lynne Wilson

Preheat the oven to 350ºF. Butter a 9-inch square cake pan.


⅔ cup vegetable oil
1 cup sugar
3 eggs
1 tsp. vanilla
3 oz. unsweetened chocolate, melted and slightly cool
⅓ cup milk
1½ cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
1 tsp. salt
2 cups zucchini, unpeeled, coarsely grated


Beat the oil, sugar, and eggs with an electric mixer until smooth. Add the vanilla, chocolate, and milk and beat until well blended. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Add this to the liquid mixture and beat until smooth. Stir in the grated zucchini and pour into the prepared pan. Bake at 350ºF for approximately 45 minutes. Cool, then cover with Butter Frosting.