Zucchini or Patty Pan Fudge Cake

Zucchini or Patty Pan Fudge Cake

4  organic eggs                                                           

3 cups coarsely shredded, unpeeled zucchini

2 cups organic sugar                           

3/4 cup butter, softened                                  

3 cups organic flour                                       

1/2 cup unsweetened cocoa                            

Chocolate Frosting:

2 tsp. baking powder                                       

1cup butter

2 tsp. baking soda                                             

2 lbs. confectionary sugar

3/4 tsp. salt                                                     

1/2 cup unsweetened cocoa

1 cup buttermilk                                              

1/2 cup organic milk                                                                                                                                                        

1 cup chopped walnuts or pecans, if desired    

In a large bowl, beat eggs until fluffy.  Add sugar gradually; beating until mixture is thick and lemon-colored.  Beat in vanilla and butter.  Combine flour, cocoa, baking powder, soda and salt; stir 1/2 of dry ingredients into egg mixture.  Add buttermilk; Mix.  Add remaining flour mixture; beat until smooth.  Fold in zucchini and nuts.  Divide batter into four 8 or 9 in. round, greased and floured pans.  Bake at 350 for 25-30 minutes or until top springs back when gently pressed.  Cool in pans 10 min.; remove to wire racks and cool completely. 

Make frosting by combining all ingredients in a large bowl; beat until creamy.  Frost with chocolate frosting.  Yield 20 servings. This cake is delicious at room temperature, but even better once refrigerated for a day!