Zucchini Fudge Cake - cooking recipe

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

Preparation

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