With all of the zucchini growing in our garden, I’ve been shredding and freezing a lot, making yummy Zucchini Bread, and trying out new zucchini recipes. This Zucchini Cake is delicious! My family, as well as the friends we shared it with, ate it up quickly. I’ll definitely be making it again in the near future!
| Zucchini Cake with Fudge Frosting | Print |
Ingredients
- ZUCCHINI CAKE:
- 2 cups flour
- 1½ cups sugar
- 1 teaspoon salt
- 1½ teaspoons baking soda
- ¼ cup cocoa
- ½ cup oil
- 2 teaspoons vanilla
- 1 egg
- 2 cups zucchini, shredded
- FUDGE FROSTING:
- 2 cups powdered sugar
- 1 Tablespoon cocoa
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- 2½ Tablespoons butter, melted
- 2 Tablespoons boiling water
Instructions
- In a medium bowl, mix the flour, sugar, salt, soda, and cocoa.
- In a separate mixing bowl, combine the oil, vanilla, egg, and zucchini. Add in dry ingredients and mix until combined.
- Pour mixture into a 9x13 greased pan and bake at 350 degrees for 20 minutes.
- Frost after it's cooled.
- To make the Fudge Frosting, mix the sugar, cocoa, and salt in a medium bowl. Add in the water, vanilla, and butter, and beat until smooth. Frost the cake immediately.
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