Chocolate Zucchini Cake Recipe With Chocolate Chips Recipe Cards

CHOCOLATE ZUCCHINI CAKE

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.

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CHIP CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

DOUBLE CHOCOLATE ZUCCHINI CAKE

Steps:

• Sift dry ingredients into bowl.
• Exclude chocolate chips.
• Add wet ingredients into larger bowl.
• Exclude zucchini.
• Add dry ingredients to wet.
• Fold in zucchini and chips.
• Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
• Make Glaze.
• Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.

CHOCOLATE SPICE ZUCCHINI CAKE

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.