Zucchini Chocolate Cake With Baked Topping Recipes
CHOCOLATE ZUCCHINI CAKE
This is the BEST Chocolate Zucchini Cake! Perfectly moist, rich and fudgy and loaded with zucchini (but you'd never know)! Topped with chocolate whipped cream.
Provided by Ashley Fehr
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
- In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
- To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
- Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
- Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.
Nutrition Facts : Calories 367 kcal, Carbohydrate 61 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 375 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE WITH BROILED TOPPING
Make and share this Chocolate Zucchini Cake With Broiled Topping recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h
Yield 1 9x13 inch pan
Number Of Ingredients 18
Steps:
- Prepare a 9 x 13 inch pan by greasing it.
- Preheat oven to 350 degrees.
- To make cake, beat eggs, oil, honey and brown sugar tog.
- Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
- Mix tog buttermilk and soda and set aside.
- Add zucchini to egg mixture, then add 1/3 of the flour mixture.
- Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
- Add almond flavoring.
- After this is all mixed tog well, pour into prepared cake pan.
- Bake at 350 degF for 35- 40 minutes, testing with a tooth pick to see if done, especially in the middle or in the cracks.
- While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
- After the cake is done remove from oven and spread 1/2 of the topping mixture over the cake, making sure all the cake has topping on it, then sprinkle the sliced almonds over the cake evenly and to taste.
- Drizzle the remaining syrup of the almonds on the cake and return to oven.
- Broil the cake until it is nicely browned,watching not to burn the topping.
- Can be served warm or cold.
- Top each serving with some whipped topping, like whipped cream, to taste.
- Enjoy!
Nutrition Facts : Calories 5689, Fat 307.8, SaturatedFat 66.8, Cholesterol 554.2, Sodium 4644.7, Carbohydrate 712.1, Fiber 29.9, Sugar 472.5, Protein 67.2
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 IV
A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
Provided by JEANROSE
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42.4 g, Cholesterol 50.4 mg, Fat 10.8 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 377.6 mg, Sugar 25.6 g
CHOCOLATE ZUCCHINI CAKE WITH CUSTARD SAUCE
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. -Peggy Linton, Cobourg, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla., In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds., Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
Nutrition Facts :
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.
ZUCCHINI CHOCOLATE CAKE WITH BAKED TOPPING
Family recipe featuring a moist cake with a "secret" ingredient from the exploding garden and a baked on topping to make it look & taste even better. Goest together lickety-split, too!
Provided by Debber
Categories Dessert
Time 50m
Yield 1 13x9 pan, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease a 13x9 cake or Bundt pan.
- Cream first five ingredients.
- Mix milk and baking soda in a measuring cup. Add to butter mixture.
- In a separate bowl, sift or stir next five ingredients, and add to egg and milk mixture.
- Beat until smooth, then stir in zucchini. Pour into prepared pan.
- Sprinkle brown sugar and chocolate chips over the batter.
- Bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 443.1, Fat 20.5, SaturatedFat 8, Cholesterol 57, Sodium 402.6, Carbohydrate 62.1, Fiber 1.6, Sugar 39.6, Protein 5
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