Dark Chocolate Glaze Recipe Recipe For Zucchini

HOMEMADE DARK CHOCOLATE GLAZE

Steps:

• Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.

CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE

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.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.

CHOCOLATE ZUCCHINI BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)
• Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
• Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.
• Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
• Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

CHOCOLATE ZUCCHINI CAKE III

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.

ZUCCHINI DARK CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
• Beat the oil sour cream and sugars until creamy. Add the eggs and vanilla and beat again.
• Stir together the flour, cocoa powder, baking powder, baking soda, and salt
• Add the dry alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
• Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
• Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

ZUCCHINI BREAD WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F. Grease a 9x4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
• In a bowl, sift together dry ingredients and set aside.
• In a large bowl, beat eggs; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini.
• Carefully blend flour mixture into the wet ingredients and stir until combined.
• Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool 10 minutes in the pan. Remove from pan and cool on wire rack. Cool loaf completely before cutting.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE

Steps:

• Preheat the oven to 350. Lightly grease an 8" loaf pan.
• In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
• Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
• Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
• Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
• Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.