Full Moon Chocolate Zucchini Cake Recipes

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CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 16

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
7 tablespoons unsweetened cocoa powder
2 tablespoons butter (softened)
3 eggs (room temperature)
2 cups granulated sugar
1 ½ cups applesauce (unsweetened)
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup semi-sweet mini chocolate chips
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

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.

Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

FULL MOON CHOCOLATE ZUCCHINI CAKE



Full Moon Chocolate Zucchini Cake image

The zucchini makes the cake super moist but doesn't affect the overall chocolaty goodness. Cocoa is a rich source of antioxidants, which can help heal your skin and are said to reduce stress (yes please!).

Provided by Erica Feldmann

Categories     HarperCollins     Dessert     Cake     Chocolate     Bake     Soy Free     Peanut Free     Tree Nut Free

Yield Makes 1 (10-inch) single-layer cake

Number Of Ingredients 17

3 1/2 oz. white sugar
2 1/4 oz. brown sugar
3 1/2 oz. butter
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 eggs
7 oz. flour
1/2 oz. moon-charged unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons buttermilk (or mix 1/4 teaspoon lemon juice or vinegar with milk and leave to stand for 5 minutes before using)
5 oz. shredded zucchini
3 oz. (or more to taste) plain chocolate chips
confectioners' sugar (for dusting)
Special Equipment
10 in. round cake tin (greased)
Moon-phase stencil

Steps:

  • Preheat your oven to 325°F.
  • In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
  • Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
  • To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners' sugar on top.

YUMMY ZUCCHINI CHOCOLATE CAKE



Yummy Zucchini Chocolate Cake image

As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

1-3/4 cups sugar
1/2 cup canola oil
2 large eggs, room temperature
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g 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 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

MOIST CHOCOLATE ZUCCHINI CAKE



Moist Chocolate Zucchini Cake image

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

1 cup oil
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla
2 cups grated unpeeled zucchini
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
chocolate chips

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.

MOMS CHOCOLATE ZUCCHINI CAKE



Moms Chocolate Zucchini Cake image

Make and share this Moms Chocolate Zucchini Cake recipe from Food.com.

Provided by Dave5003

Categories     Dessert

Time 1h30m

Yield 36 pieces

Number Of Ingredients 13

1/2 cup margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk
2 1/2 cups flour
4 tablespoons baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups zucchini, finely shredded (press out any excess liquid)
1/2 cup chocolate chips

Steps:

  • There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well.
  • Beat in eggs, vanilla and sour milk.
  • Sift dry ingredients and beat into mixture. Stir in zucchini.
  • Pour batter into a greased and floured tube or Bundt pan.
  • Sprinkle top of batter with chips ( Or could stir into batter if you wish ) Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired.
  • Freezes well and tastes wonderful!

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