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
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
- Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
- Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
- Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
- Stir the flour mixture into the wet mixture just until combined.
- Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
- Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE LOVER'S ZUCCHINI CAKE
Steps:
- Preheat oven to 325°.
- Grease and flour a Bundt pan.
- In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
- Add in vanilla, and mix until well combined.
- In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
- Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
- Slowly mix in the milk.
- After everything is well combined, stir in the zucchini.
- Pour into bundt pan and bake for approximately 60 minutes.
- Cake will be done when tooth pick inserted comes out clean.
- *Check cake at 50-55 minutes
- In a medium size mixing bowl, add melted butter. Mix in cocoa.
- Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
- After frosting is well blended, add in vanilla.
- Makes about 2 cups of frosting.
- Frost cake once cake has cooled.
CHOCOLATE ZUCCHINI CAKE
This started out with a recipe in a Penzey's spice catalog. We tried it just to get rid of some excess zucchini, but it turned out delicious!
Provided by Toby Jermain
Categories Dessert
Time 1h15m
Yield 12-16 pieces
Number Of Ingredients 18
Steps:
- Preheat oven to 325degF.
- Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
- Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
- Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
- Add drained and squeezed grated zucchini, and stir in well.
- Spoon the batter evenly into the prepared pan.
- Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
- (Thats what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
- Allow to cool to room temperature in pan sitting on wire rack.
- If desired, serve with a dollop of very lightly sweetened whipped cream.
- Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!
Nutrition Facts : Calories 711.6, Fat 44.1, SaturatedFat 15.7, Cholesterol 52.8, Sodium 496, Carbohydrate 81, Fiber 5.8, Sugar 53.6, Protein 8.2
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
CHOCOLATE ZUCCHINI CAKE
Tastes better than it sounds. A great chocolate cake that is WW friendly. 4 pts a serving. 3 points without the chocolate chips and nuts)
Provided by Gallopin Gael
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Grease and flour 9 x 13 inch pan. In a large bowl;combine cake mix and powdered buttermilk until well mixed;
- Add the zucchini, applesauce (or oil) and eggs.
- Beat at low speed until moistened.
- Beat two minutes at med speed.
- Pour into greased and floured pan.
- Sprinkle with nuts and chocolate chips.
- Bake at 350°F for 35 to 40 minutes or until toothpick in center comes out clean.
- Cool one hour or until completely cool.
Nutrition Facts : Calories 213.8, Fat 10.1, SaturatedFat 2.4, Cholesterol 0.2, Sodium 307.4, Carbohydrate 30.2, Fiber 1.7, Sugar 16.7, Protein 4.4
CHOCOLATE ZUCCHINI CAKE
Make and share this Chocolate Zucchini Cake recipe from Food.com.
Provided by opal Fitzgerald
Categories Dessert
Time 1h20m
Yield 20
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs until fluffy.
- Add sugar gradually, beating until mixture is thick and lemon-colored.
- Beat in vanilla and butter.
- Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
- Beat until smooth.
- Fold in zucchini and walnuts.
- Divide batter into four greased and floured 8 or 9-in. round pans.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
- Cool in pans 10 minutes; remove to wire wracks and cool completely.
- For frosting, beat all ingredients in a large bowl until creamy.
- Frost between layers and on sides and top of cake.
Nutrition Facts : Calories 552.1, Fat 22.1, SaturatedFat 11.5, Cholesterol 86.3, Sodium 334.5, Carbohydrate 87, Fiber 2.5, Sugar 68.3, Protein 5.9
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CHOCOLATE ZUCCHINI CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (109)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
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