Chocolate Zucchini Cake Gluten Free Recipes
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
CHOCOLATE ZUCCHINI CAKE - GLUTEN FREE
A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from www.bobsredmill.com.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
- Combine the first 8 ingredients in a bowl; set aside.
- In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
- Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
- Pour batter into prepared pan.
- Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
- Turn out of pan and cool completely on a wire rack.
Nutrition Facts : Calories 229.5, Fat 12.1, SaturatedFat 5.3, Cholesterol 50.9, Sodium 329.5, Carbohydrate 29.4, Fiber 1.5, Sugar 20.5, Protein 3.2
CHOCOLATE ZUCCHINI CAKE IV
A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
Provided by JEANROSE
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42.4 g, Cholesterol 50.4 mg, Fat 10.8 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 377.6 mg, Sugar 25.6 g
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