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
The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE
I've taken my old chocolate zucchini cake recipe, cut out almost all of the bad stuff and loaded it up with so many fruits and vegetables that it's more like a baked salad than a cake. The funny thing is that it turned out so moist and tasty that you'll find yourself fighting with the kids for the last piece. Try it once and you'll be a believer too!
Provided by A & R's Mommy
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
- Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.8 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 18 g
ZUCCHINI CHOCOLATE CAKE
Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter then add oil and sugar; mix.
- Add next 8 ingredients; mix well.
- Fold in the chips and nuts by hand.
- Put in a greased and floured 9 x 13 pan.
- Bake at 325° for 1 hour or until done.
ZUCCHINI CHOCOLATE CAKE
A delicious, moist chocolate cake. I got this recipe at the public library when I was 8 years old. A library patron with a zucchini surplus had left a pile of zucchini with a selection of zucchini recipes, free for the taking. I helped myself to a zucchini and copied out this recipe. It quickly became a family favourite.
Provided by UnknownChef86
Categories Dessert
Time 1h
Yield 1 cake, 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Cream margarine and sugar in a large bowl; add eggs and vanilla.
- Stir in orange zest and zucchini.
- Combine dry ingredients in a separate bowl.
- Add to margarine mixture alternately with milk.
- Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
- If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.
Nutrition Facts : Calories 246.4, Fat 9.1, SaturatedFat 1.8, Cholesterol 36.2, Sodium 389.9, Carbohydrate 38, Fiber 1.1, Sugar 22.6, Protein 3.8
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
ZUCCHINI CHOCOLATE CAKE
Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.-Leon Kingsley, Marshfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
MOMS CHOCOLATE ZUCCHINI CAKE
Make and share this Moms Chocolate Zucchini Cake recipe from Food.com.
Provided by Dave5003
Categories Dessert
Time 1h30m
Yield 36 pieces
Number Of Ingredients 13
Steps:
- There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well.
- Beat in eggs, vanilla and sour milk.
- Sift dry ingredients and beat into mixture. Stir in zucchini.
- Pour batter into a greased and floured tube or Bundt pan.
- Sprinkle top of batter with chips ( Or could stir into batter if you wish ) Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired.
- Freezes well and tastes wonderful!
ELIZABETH'S CHOCOLATE ZUCCHINI CAKE
I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.
Provided by NitaD
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Melt chocolate, oil and butter at low heat.
- Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
- In another bowl sift together flour, cocoa, soda, baking powder and salt.
- Mix all ingredients alternating wet and dry.
- Finally add zucchini.
- Bake in greased and floured Bundt pan at 350 degrees F.
- For 40-60 minutes or until straw comes out clean.
Nutrition Facts : Calories 321.1, Fat 19.7, SaturatedFat 8.6, Cholesterol 50.3, Sodium 422.8, Carbohydrate 36.2, Fiber 3.1, Sugar 19.9, Protein 5.1
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
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4.9/5 (15)Category DessertCuisine ChocolateTotal Time 1 hr 40 mins
- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
- Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
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- 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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