ZUCCHINI CHOCOLATE CHIP CAKE
This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.
Provided by H Sankey
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
- Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 42 g, Cholesterol 39.1 mg, Fat 17 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 150.1 mg, Sugar 25.3 g
ZUCCHINI CHIP CHOCOLATE CAKE
This moist, chocolatey cake makes good use of summer's bounty of zucchini. Serve it alone or with fresh berries. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 341 calories, Fat 17g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 248mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
SKINNY CHOCOLATE CHIP-ZUCCHINI CAKE
Treat your guests to this easy zucchini and chocolate cake that's baked to perfection - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat sugar, butter, oil, vanilla and eggs with spoon until well blended.
- Stir in flour, cocoa, baking soda and buttermilk until well combined. Fold in zucchini, chocolate chips and, if desired, nuts. Spread batter evenly in pan.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. If desired, frost cooled cake.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 15 g, TransFat 0 g
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
CHOCOLATE CHIP ZUCCHINI CAKE
Steps:
- Preheat the oven to 350°F. Butter a 12-cup Bundt pan well and dust with some flour, knocking out excess.
- Sift together the flour, baking soda, baking powder, and salt into a bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in the vanilla.
- Reduce the mixer speed to medium and add the eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more. Reduce the speed to low and add all but 1/2 cup of the flour mixture, mixing until just combined.
- Toss the zucchini, chocolate chips, and walnuts with the remaining 1/2 cup flour mixture and add to the batter, then mix the batter with a rubber spatula (batter will be thick).
- Spoon the batter into the prepared pan, smoothing the top. Bake in the middle of the oven, rotating the pan halfway through baking, until the side begins to pull away from the pan and a tester comes out clean, 45 to 50 minutes total.
- Cool the cake in the pan on a rack 30 minutes, then run a thin knife around the outer and inner edges. Invert a rack over the pan, then invert the cake onto the rack. Cool completely.
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP ZUCCHINI CAKE
Steps:
- Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
- Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
- Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
- Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
- Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
- Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.
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