Orange Chocolate Sticks Recipe Recipes Recipe For Zucchini

CHOCOLATE ORANGE ZUCCHINI CAKE

Steps:

• In the bowl of a stand mixer, beat butter and sugar until creamy.
• Add in eggs, vanilla, and orange zest beating well after each addition.
• Add in milk, oil, and baking cocoa.
• In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Add flour to cocoa mixture gradually, beating well after each addition.
• Gently fold in zucchini.
• Spread batter into a well greased Bundt pan.
• Bake at 350 degrees for 50-55 minutes, or until a cake tester comes out clean.
• Cool completely on a wire rack.
• For frosting, beat powdered sugar, butter, and cocoa.
• Drizzle 1/2 tablespoons of orange juice and milk, alternately, until spreadable frosting consistency is achieved.
• Spread over cooled cake.

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
• Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
• Divide batter among prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
• Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

ZUCCHINI CHOCOLATE ORANGE CAKE

Steps:

• To make the cake:.
• Preheat oven to 350 degrees F.
• Grease and flour Bundt pan.
• In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, cream butter and sugar until fluffy.
• Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
• Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
• Pour into a greased and floured Bundt cake pan.
• Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
• Allow to cool.
• To make the glaze:.
• In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

CHOCOLATE SPICE ZUCCHINI CAKE

Steps:

• Grease and flour a 10-inch fluted tube pan.
• Preheat oven to 350°.
• Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
• In large bowl beat oil and brown sugar till well combined.
• Add eggs and vanilla, blending well.
• Stir in zucchini.
• Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
• Pour into prepared pan.
• Bake 350° 45-50 minutes till it tests done.
• Cool 15 minutes, then turn out and finish cooling on wire rack.
• Serve plain or topped with Cool whip/or whipped cream.

CHOCOLATE ORANGE STICKS

Steps:

• Boil water and sugar in a saucepan over medium heat.
• Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
• Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
• When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
• Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
• Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
• Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.

EDIE'S ZUCCHINI CHOCOLATE CHIP BREAD

Steps:

• Prepare two 8x4x2 inch loaf pans by spraying with non-stick spray or greasing with butter or shortening.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
• In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla.
• Stir wet ingredients into the dry ingredients just until moistened (do not over mix or it will cause a very dense bread).
• Gently fold in the zucchini, nuts and chocolate chips.
• Transfer batter evenly into the two prepared bread loaf pans.
• Bake at 350F for 55-60 minutes or until a pick comes out clean from the center.
• Cool for 10-15 minutes before inverting bread onto wire rack to cool completely.
• Do not attempt to slice until bread is completely cool.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325degF.
• Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
• Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
• Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
• Add drained and squeezed grated zucchini, and stir in well.
• Spoon the batter evenly into the prepared pan.
• Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
• Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
• (That’s what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
• Allow to cool to room temperature in pan sitting on wire rack.
• If desired, serve with a dollop of very lightly sweetened whipped cream.
• Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!

FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
• To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.

CHOCOLATE ZUCCHINI CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325° (for a glass pan) or 350° (for a metal pan). In a mixing bowl, cream together the room temperature margarine/butter and sugar. Add the oil, eggs, VANILLA and buttermilk and mix well. In a small bowl, combine the flour, COCOA, baking soda, CINNAMON and salt. Gradually add to the wet ingredients and mix well. Fold in the zucchini. Pour into a greased and floured 9x13 pan. Sprinkle the chocolate chips and nuts over the top of the cake. Bake at 325° for 45-50 minutes or at 350° for 35-40 minutes. Let cool before cutting.