Chocolate Chip Zucchini Cake Recipes

CHOCOLATE ZUCCHINI CAKE III

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.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

SUE'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

SKINNY CHOCOLATE CHIP-ZUCCHINI CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat sugar, butter, oil, vanilla and eggs with spoon until well blended.
• Stir in flour, cocoa, baking soda and buttermilk until well combined. Fold in zucchini, chocolate chips and, if desired, nuts. Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. If desired, frost cooled cake.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla.
• Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat the oven to 350°F. Butter a 12-cup Bundt pan well and dust with some flour, knocking out excess.
• Sift together the flour, baking soda, baking powder, and salt into a bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in the vanilla.
• Reduce the mixer speed to medium and add the eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more. Reduce the speed to low and add all but 1/2 cup of the flour mixture, mixing until just combined.
• Toss the zucchini, chocolate chips, and walnuts with the remaining 1/2 cup flour mixture and add to the batter, then mix the batter with a rubber spatula (batter will be thick).
• Spoon the batter into the prepared pan, smoothing the top. Bake in the middle of the oven, rotating the pan halfway through baking, until the side begins to pull away from the pan and a tester comes out clean, 45 to 50 minutes total.
• Cool the cake in the pan on a rack 30 minutes, then run a thin knife around the outer and inner edges. Invert a rack over the pan, then invert the cake onto the rack. Cool completely.