Dark And Moist Zucchini Cake Recipes
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 SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
MOIST CHOCOLATE ZUCCHINI CAKE
Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x13 inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- Mix first 5 ingredients together.
- Mix next 6 ingredients in another bowl.
- Combine.
- Spread in a 9x13 inch pan.
- Sprinkle with chocolate chips.
- Bake for 45- 50 minutes.
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