Chocolate Triangles Recipe Recipe Cards Recipe For Zucchini

CHOCOLATE SWIRL ZUCCHINI SHEET CAKE

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.

CHOCOLATE ZUCCHINI CAKE IV

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.

TRIPLE CHOCOLATE ZUCCHINI BREAD

Steps:

• Pre-heat oven to 350. Place sugars, oil, and egg beaters in a large mixing bowl and mix until blended. Stir in applesauce. Combine flours, cocoa, chocolate, baking soda, cinnamon and salt and stir well with whisk. Add flour mixture to sugar mixture beating until just moist, stir in zucchini and chocoalte chips. Spoon batter into a loaf pan (or double recipe and put into 9 x 13) coated with cooking spray. Bake 350 1 hour, cool in pan 10 minutes ENJOY!

CHOCOLATE ALMOND TRIANGLES

Steps:

• Preheat oven to 350.
• Line a 9x13 pan with non stick foil that extends over the edges of the pan.
• Pulse cookies in a food processors until they are fine crumbs.
• Pulse in melted butter until evenly mixed.
• Press crumbs into the bottom of the foil lined pan.
• Bake 8 minutes.
• While the crust in baking, combine coconut, sweetened condensed milk and egg whites in a large bowl.
• Fold in 1 cup of sliced almonds.
• Remove pan from oven.
• Sprinkle bottom evenly with chocolate chips.
• Gently spoon coconut mixture on top.
• Spread evenly with a fork to keep it textured.
• Sprinkle top with remaining sliced almonds.
• Bake 30-35 minutes until top is set and golden brown.
• Let cool completely in pan on wire rack.
• Lift foil by ends onto cutting board.
• Cut into 12 squares and cut each square into 2 triangles.