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 BREAD
Add cocoa powder and chopped chocolate to this zucchini bread for a rich treat.
Provided by Food Network Kitchen
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
- Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
- Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
- Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.
SERIOUSLY CHOCOLATE ZUCCHINI BREAD (DAIRY-FREE)
This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds.
Provided by Susiecat too
Categories Quick Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 ' F.
- Combine sugar, oil, vanilla and eggs.
- Stir in flour, cocoa, baking soda, baking powder, salt and cinnamon.
- Fold in zucchini, coconut, nuts and chocolate chips.
- Pour into two greased loaf pans or one bundt pan.
- Bake two loaf pans for one hour, or bundt pan for 70 minutes.
- Cool partially in pan, then invert to wire rack to finish cooling.
Nutrition Facts : Calories 441.2, Fat 24.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 321.1, Carbohydrate 54.3, Fiber 3.4, Sugar 34.5, Protein 5.7
CHOCOLATE SPICE ZUCCHINI CAKE
Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour a 10-inch fluted tube pan.
- Preheat oven to 350°.
- Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
- In large bowl beat oil and brown sugar till well combined.
- Add eggs and vanilla, blending well.
- Stir in zucchini.
- Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
- Pour into prepared pan.
- Bake 350° 45-50 minutes till it tests done.
- Cool 15 minutes, then turn out and finish cooling on wire rack.
- Serve plain or topped with Cool whip/or whipped cream.
CHOCOLATE ZUCCHINI COOKIES
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! -Tina Lunt, Bass Harbor, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 12
Steps:
- Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE ZUCCHINI CUPCAKES
I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!
Provided by tayoush
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
- Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
- Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
- Combine zucchini, oil, and eggs in a large mixing bowl.
- Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
- Bake in the preheated oven for 25 minutes.
- While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
- Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.
Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g
AMAZING CHOCOLATE ZUCCHINI BREAD
This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
Provided by NessTheMess
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
- Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 43.1 g, Cholesterol 35.5 mg, Fat 10.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 457 mg, Sugar 26 g
CHOCOLATE ZUCCHINI BREAD
Make and share this Chocolate Zucchini Bread recipe from Food.com.
Provided by cookiedog
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients, add to zucchini mixture, and mix well. Mix in chocolate chips.
- Pour into two greased 8 x 4 x 2 inch loaf pans. Bake for 1 hour or untilbread tests done.
Nutrition Facts : Calories 2738.5, Fat 132.7, SaturatedFat 24.3, Cholesterol 279, Sodium 1964.3, Carbohydrate 364.4, Fiber 12.6, Sugar 227.1, Protein 32.9
CHOCOLATE CHILE ZUCCHINI CAKE
Moist chocolate cake with a zing!
Provided by Laura Hohman
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
- Stir flour, cocoa powder, salt, and baking soda together in a bowl.
- Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.
- Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.
- Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 62.5 g, Cholesterol 51.7 mg, Fat 27.7 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 387.1 mg, Sugar 38.2 g
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 SWIRL ZUCCHINI SHEET CAKE
With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.
Provided by Linda
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
- In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
- Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 45.6 g, Cholesterol 42.8 mg, Fat 20.8 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 4.9 g, Sodium 260.3 mg, Sugar 31.8 g
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