Elizabeths Chocolate Zucchini Cake Recipes

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CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This is the BEST Chocolate Zucchini Cake! Perfectly moist, rich and fudgy and loaded with zucchini (but you'd never know)! Topped with chocolate whipped cream.

Provided by Ashley Fehr

Categories     Dessert

Number Of Ingredients 14

2 cups granulated sugar ((400 grams))
1 cup low fat buttermilk
2 large eggs
1 teaspoon vanilla
2 ¼ cups all purpose flour (fluffed and levelled (293 grams))
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
3 cups shredded zucchini ((about 2 small or 1 large))
1 ½ cups heavy whipping cream
½-¾ cup powdered sugar (more or less depending on your tastes)
2 tablespoons cocoa powder
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
  • In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
  • To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
  • Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
  • Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.

Nutrition Facts : Calories 367 kcal, Carbohydrate 61 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 375 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 5 g, ServingSize 1 serving

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

ELIZABETH'S CHOCOLATE ZUCCHINI CAKE



Elizabeth's Chocolate Zucchini Cake image

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

6 ounces good quality semisweet chocolate
1/2 cup vegetable oil
1/2 cup butter
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla
1/3 cup buttermilk
2 cups unbleached flour
1/3 cup Dutch-processed cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups grated zucchini

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 ZUCCHINI CAKE



Chocolate Zucchini Cake image

This is my Aunt's recipe and it's a really good chocolate cake recipe and the zucchini makes it nice and moist. You can make it vegan or not. I make this without icing because I don't like all that sweetness. So, feel free to add your favorite chocolate icing. Enjoy!

Provided by Lisa Clarice

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter (or vegan butter)
1/4 cup canola oil
1 3/4 cups sugar
2 eggs (or 1 banana, vegan option)
1 teaspoon vanilla
1/2 cup sour milk (mix 1 teaspoon lemon with milk or soy or rice milk and let stand for five minutes)
2 1/2 cups flour
5 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 cups shredded zucchini
1/2 cup chocolate chips

Steps:

  • Mix butter, oil, and sugar, add eggs and vanilla, mix together.
  • Next add dry ingredients along with milk.
  • Add zucchini and chocolate chips.
  • Bake at 325 degrees for 45 minutes in a bundt pan or use a 9X13 baking dish and reduce time to bake to maybe 35 minutes. Don't over bake or this cake will come out dry!

Nutrition Facts : Calories 380.8, Fat 16, SaturatedFat 6.9, Cholesterol 56.6, Sodium 193.9, Carbohydrate 56.1, Fiber 1.8, Sugar 34, Protein 5.1

ELIZABETH'S EXTREME CHOCOLATE LOVER'S CAKE



Elizabeth's Extreme Chocolate Lover's Cake image

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired.

Provided by ELIZABETHBH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
6 (1 ounce) squares unsweetened chocolate, chopped
½ cup unsalted butter
2 ½ cups dark brown sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
1 cup water
6 (1 ounce) squares unsweetened chocolate, chopped
¼ cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 tablespoons vanilla extract
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
2 cups bittersweet chocolate chips
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
  • Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
  • Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Nutrition Facts : Calories 759 calories, Carbohydrate 100.9 g, Cholesterol 115.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 24.7 g, Sodium 321.7 mg, Sugar 64.7 g

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