Super Moist Chocolate Zucchini Cake Recipes

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

Ingredients

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

SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING

Super Moist Chocolate Cake with Chocolate-Cinnamon Topping image

To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.

Provided by Sandra Lee

Categories dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce
1 (12-ounce) package soft silken tofu
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
Garnish: Chocolate sauce, confectioner's sugar, cocoa powder

Steps:

Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

SUE'S CHOCOLATE ZUCCHINI CAKE

Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

BUTTERMILK CHOCOLATE ZUCCHINI CAKE

Buttermilk Chocolate Zucchini Cake image

I received this recipe from my best friend over 10 years ago...and I still get rave reviews whenever I serve it. The zucchini makes it very moist. My husband and I plant grass seed and have a few animals on our farmette here in Lancaster County.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 15

Ingredients

1 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons baking cocoa
3 cups grated zucchini (about 3 medium), drained
1/2 to 1 cup semisweet chocolate chips

Steps:

In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

Nutrition Facts :

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

Ingredients

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.

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