4 oz semisweet chocolate baking bar finely chopped
1 teaspoon baking soda
0.5 cup butter softened
0.7 cup buttermilk whole
0.5 cup canola oil
3 large eggs
2.3 cups flour all-purpose
0.5 teaspoon ground cinnamon
2 cups sugar
1 teaspoon salt
0.7 cup cocoa unsweetened
2 teaspoons vanilla extract
2 cups zucchini grated unpeeled ( 2 medium)
Equipment
oven
loaf pan
stand mixer
Directions
Preheat oven to 35
Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir zucchini and next 2 ingredients into batter until blended. Spoon batter into lightly greased loaf pans, filling two-thirds full.
Bake at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).
Prepare Chocolate Fudge Frosting. Spoon hot frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).
