Chocolate Zucchini Sweet Potato Cake Recipes

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SWEET POTATO CAKE



Sweet Potato Cake image

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 14

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE



Sneaky Mommy's Chocolate Zucchini Cake image

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

2 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
2 eggs
1 cup sugar
½ cup unsweetened applesauce
½ cup vegetable oil
¾ cup apple juice concentrate, thawed
1 teaspoon vanilla extract
½ cup milk
2 cups shredded, unpeeled zucchini
½ cup shredded carrot
1 cup chopped raisins
⅓ cup chopped dates

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

CHOCOLATE SWEET POTATO CAKE



Chocolate Sweet Potato Cake image

This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 14

2/3 cup butter, softened
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
1/2 cup milk
2 medium sweet potatoes, peeled, cooked, mashed and cooled
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup raisins
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 378 calories, Fat 20g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

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

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

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, SWEET POTATO, CAKE



Chocolate, Zucchini, Sweet Potato, Cake image

This cake must be good for you with zucchini, sweet potato, cherries and cocoa! How can you go wrong?

Provided by Rita1652

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 21

1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or 1/2 cup buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potato
1 cup dried cherries, hydrated in
3 tablespoons rum or 3 tablespoons hot water
1 cup pecans, roughly chopped (optional)
1/2 cup chocolate chips (optional)
2 cups powdered sugar
1/4 cup water or 1/4 cup your favorite liqueur

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour a bundt pan.
  • Sift together first 7 ingredients.
  • Set aside.
  • In a mixer mix oil, sugar, honey add eggs and vanilla.
  • Mix dry ingredients into egg mixture then add buttermilk.
  • Stir in remaining ingredients.
  • Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
  • Let cool.
  • Invert onto cake dish.
  • Mix glaze and water and pour onto cake.

Nutrition Facts : Calories 546.1, Fat 20.1, SaturatedFat 2.9, Cholesterol 53.3, Sodium 376.7, Carbohydrate 86.1, Fiber 2.3, Sugar 59.1, Protein 5.7

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

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

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

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.

SWEET POTATO AND ZUCCHINI BREAD



Sweet Potato and Zucchini Bread image

Provided by Debbie Fleming

Categories     Bread     Nut     Vegetable     Brunch     Bake     Thanksgiving     Walnut     Zucchini     Sweet Potato/Yam     Fall     Healthy     Bon Appétit     South Carolina     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 12

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
  • Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

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Top Asked Questions

How do you make zucchini cake with chocolate?
Chocolate Zucchini Cake is super rich and moist and you won't even be able to taste the vegetables in this chocolaty dessert. Grease and flour a 9x13-inch baking pan and set it aside. In a large bowl, beat eggs and add vegetable oil, buttermilk, melted chocolate, and vanilla, whisk until well-combined.
What is the recipe for a sweet potato cake?
Directions. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended.
How far in advance can you make zucchini sweet potato cake?
One of the best parts about this healthy zucchini sweet potato cake is that you can make it 1-2 days ahead of time. I like to make the cakes ahead of time and keep them in the fridge for easy assemble, but you can also store it after you’ve frosted the cake, too! To store: I recommend storing the cake covered in the refrigerator for up to 5 days.
How long to bake zucchini cake?
In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt. Mix dry ingredients and zucchini into the wet ingredients. Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick at 30 minutes, if it comes out clean it is done.

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