Zucchini Fudge Cake Recipe

Name: Zucchini Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 1/8 c. sugar; 1 tsp. vanilla; 3 Tbsp. butter, softened; 1 1/2 c. sifted flour; 1/4 c. unsweetened cocoa; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/2 c. buttermilk; 1 1/2 c. shredded zucchini; 1/2 c. chopped walnuts

Servings: persons

2 large eggs
1 1/8 c. sugar
1 tsp. vanilla
3 Tbsp. butter, softened
1 1/2 c. sifted flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
1 1/2 c. shredded zucchini
1/2 c. chopped walnuts

1
Beat eggs until fluffy.
2
Gradually add the sugar and beat until lemon colored.
3
Add the vanilla and butter.
4
Combine and sift together the dry ingredients.
5
Pour half of the mixture over the egg mixture.
6
Add the buttermilk.
7
Add the remaining flour mixture.
8
Stir until combined.
9
Fold in the zucchini and nuts. Divide into two 9-inch round pans.
10
Bake in 350u00b0 oven for 25 to 30 minutes.
11
Cool and remove from pan.

1201

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 1 1/8 c. sugar, 1 tsp. vanilla, 3 Tbsp. butter, softened, and more.

Yes, Zucchini Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Fudge Cake

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