Chocolate Zucchini Cake

Chocolate Zucchini Cake

• Ready In: 1 hr 20 mins
• Yields: 20

Ingredients

• 4  eggs
• 2 1⁄4 cups sugar
• 2  teaspoons vanilla extract
• 3⁄4 cup butter, softened
• 3  cups all-purpose flour
• 1⁄2 cup  baking cocoa
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1  cup buttermilk
• 3  cups zucchini, coarsely shredded and unpeeled
• 1  cup walnuts, chopped

• FROSTING

• 1  cup butter, softened
• 2  lbs confectioners' sugar
• 1⁄2 cup  baking cocoa
• 1  tablespoon vanilla extract
• 1⁄2 cup milk

Directions

1. In a large bowl, beat eggs until fluffy.
2. Add sugar gradually, beating until mixture is thick and lemon-colored.
3. Beat in vanilla and butter.
4. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
5. Beat until smooth.
6. Fold in zucchini and walnuts.
7. Divide batter into four greased and floured 8 or 9-in. round pans.
8. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
9. Cool in pans 10 minutes; remove to wire wracks and cool completely.
10. For frosting, beat all ingredients in a large bowl until creamy.
11. Frost between layers and on sides and top of cake.