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 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
ZUCCHINI CHOCOLATE RUM CAKE
Very moist zucchini cake with a nice aroma of rum.
Provided by Ani J. Husiow
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
- In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
- Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
- Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 62.4 g, Cholesterol 58.1 mg, Fat 18.2 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 8.4 g, Sodium 449.9 mg, Sugar 43.7 g
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