Chocolate Zucchini Cakes

Cakes:
2 c. sugar
1/2 c. butter, softened
1/2 c. canola oil
3 large eggs
2-1/3 c. all-purpose flour
2/3 c. unsweetened cocoa
1 t. baking soda
1 t. table salt
1/2 t. ground cinnamon
2/3 c. whole buttermilk
2 c. grated unpeeled zucchini (about 2 medium)
1 4-oz. unsweetened chocolate baking bar, finely chopped
2 t. vanilla extract
6 5-x-3" aluminum foil loaf pans, lightly greased

Chocolate Fudge Frosting:
1/3 c. butter
1/3 c. unsweetened cocoa
1/3 c. milk
1/4 c. sour cream
2 t. vanilla extract
3 c. powdered sugar

Preheat oven to 350 degrees. Beat sugar, butter, and oil until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour, cocoa, baking soda, salt and cinnamon; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just blended after each addition. Stir in zucchini, chopped chocolate, and vanilla until blended. Spoon batter into lightly greased loaf pans, filling 2/3 full.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).

After cakes are cooled, prepare frosting. Cook butter, cocoa and milk in a large saucepan over medium heat, stirring constantly, 3-4 minutes or until butter melts. Remove from heat; whisk in sour cream and vanilla until blended. Gradually add powdered sugar, beating at medium speed with an electric mixer until smooth. Use immediately.

Spoon hot frosting over cooled cakes (about 1/4 cup each). Cool completely (about 30 minutes).

From Southern Living magazine, April 2013, page 85.