Simple Chocolate Coconut Cake Recipe Recipe For Zucchini

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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

CHOCOLATE ZUCCHINI CAKE WITH COCONUT CREAM FROSTING.



Chocolate Zucchini Cake with Coconut Cream Frosting. image

A decadent and beautiful vegan and gluten free dessert - this chocolate zucchini cake is topped with coconut cream frosting.

Provided by Kelly Roenicke

Categories     Dessert

Time 38m

Number Of Ingredients 15

3 cups gluten free flour blend (I used Namaste Perfect Flour Blend)
1 3/4 cups organic cane sugar
1 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoon baking soda
2/3 cup vegan buttery spread (melted)
1 cup zucchini (shredded)
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup cold water
30 ounces full fat coconut milk (chilled for at least 8 hours - I used So Delicious Culinary coconut milk)
1/3 cup powdered sugar
3 Tablespoons unsweetened cocoa powder
3/4 cup strawberries (sliced)
1/3 cup blueberries

Steps:

  • Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.
  • Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.
  • In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined.
  • Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.
  • Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
  • Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.
  • Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl.
  • Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed.
  • Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting.
  • Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.
  • Leftover cake should be refrigerated.

Nutrition Facts : Calories 560 kcal, Carbohydrate 75 g, Protein 7 g, Fat 30 g, SaturatedFat 19 g, Sodium 564 mg, Fiber 7 g, Sugar 41 g, ServingSize 1 serving

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING



Chocolate Zucchini Cake with Coconut Frosting image

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

Steps:

  • In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

EXTREMELY EASY CHOCOLATE ZUCCHINI CAKE



Extremely Easy Chocolate Zucchini Cake image

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

Provided by Keee8698

Categories     Vegetable

Time 55m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) box chocolate cake mix
1/3 cup vegetable oil
3 eggs
3/4 cup milk
1 1/2 cups shredded zucchini
chocolate frosting

Steps:

  • Preheat oven to 350 degrees.
  • Peel, remove seeds, and shred zucchini to produce 1 1/2 cups. Set aside.
  • In a mixing bowl, add dry cake mix and vegetable oil; mix. Add one egg at a time; mix together. Add milk; stir until blended. Add shredded zucchini; mix.
  • Butter and flour two 8-inch cake pans (can use nonstick vegetable spray). Pour cake batter evenly into pans.
  • Bake for 35-40 minutes or until toothpick comes out clean. Allow cake to cool. Remove from cake pans and frost with chocolate frosting. Can add layers together to make a 2-layer cake.

Nutrition Facts : Calories 266.1, Fat 14.5, SaturatedFat 2.9, Cholesterol 48.6, Sodium 377.9, Carbohydrate 32.4, Fiber 1.2, Sugar 16.8, Protein 4.8

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS



Zucchini Bread with Coconut and Chocolate Chips image

Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.

Provided by ksparkleg1

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¾ cup shredded coconut
½ cup miniature semisweet chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
  • Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 57.9 g, Cholesterol 55.8 mg, Fat 28 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 637.9 mg, Sugar 27.3 g

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