Makeover Chocolate Zucchini Cake Recipes
MAKEOVER CHOCOLATE ZUCCHINI CAKE
This cake has all the moistness and rich chocolate flavor of the original version but with fewer calories, fat and sugar.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the first eight ingredients until smooth. Combine the flour, baking powder, baking soda and salt; gradually add to the egg mixture and mix just until combined. Fold in zucchini and nuts., Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 373 calories, Fat 14g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 311mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
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 ZUCCHINI CAKE
This is Jackie French's (Australian writer/TV personality/gardener) recipe, and it is delectable! I made it for myself with vanilla soy milk (I don't have regular milk) but I still used real butter (can't beat the flavour!) The hint of orange rind in the aroma and taste of this rich but light cake makes it really special.
Provided by catxx
Categories Vegetable
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease and lightly flour a round cake tin (I used a bundt tin).
- Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
- Sift flour and cocoa together.
- Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
- Repeat with remaining ingredients, and again mix till just combined.
- Place mixture into prepared cake tin.
- Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
- Cool for 5 minutes in tin, then turn out onto cake rack to cool.
- Ice as required or simply enjoy as is.
- Delicious!
Nutrition Facts : Calories 259.3, Fat 14.3, SaturatedFat 8.7, Cholesterol 70.5, Sodium 221.2, Carbohydrate 30.6, Fiber 1.2, Sugar 17.1, Protein 3.8
CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
- Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
- Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
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.
MAKEOVER CHOCOLATE ZUCCHINI BREAD
With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE
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
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
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