Chocolate Zucchini Cake Iv Recipes
ZUCCHINI CHOCOLATE CAKE
Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter then add oil and sugar; mix.
- Add next 8 ingredients; mix well.
- Fold in the chips and nuts by hand.
- Put in a greased and floured 9 x 13 pan.
- Bake at 325° for 1 hour or until done.
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
- Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
- Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
- Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
- Stir the flour mixture into the wet mixture just until combined.
- Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
- Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
- In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
- Stir in zucchini, just until combined.
- Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
- In a medium bowl, combine cream, sugar, cocoa, and vanilla.
- Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
- Spread over cooled cake and serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 61 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 424 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE
The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
More about "chocolate zucchini cake iv recipes"
MOIST CHOCOLATE ZUCCHINI CAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
4.9/5 (15)Category DessertCuisine ChocolateTotal Time 1 hr 40 mins
- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
- Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
CHOCOLATE ZUCCHINI CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (155)Total Time 45 minsServings 1Calories 260 per serving
- Preheat the oven to 325°F. Lightly grease a 9" x 13" pan., In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth., Beat in the eggs., Stir in the sour cream, buttermilk, or yogurt alternately with the flour., Add the cocoa and espresso powder, mixing until smooth., Fold in the zucchini and 1/2 cup chocolate chips.
- Spoon the batter into the prepared pan., Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set., To ice the cake, slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean., Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze.
CHOCOLATE ZUCCHINI CAKE - MODERN HONEY
From modernhoney.com
4.8/5 (5)Category DessertCuisine AmericanTotal Time 40 mins
- Preheat oven to 350 degrees. Start by grating the zucchini. Once the zucchini is grated, spread it out on paper towels to let them soak up some of the liquid from the zucchini.
- In a large bowl, mix together the oil, sugar, brown sugar, eggs, and vanilla until creamed together. Stir in the grated zucchini and sour cream.
- Add cocoa powder, flour, baking soda, baking powder, and salt and mix only until combined. You want to avoid over-mixing as it will create too much gluten in the cake. Fold in chocolate chips.
- Pour batter into a 9 x 13 pan (you may lightly spray it with non-stick cooking spray). Bake for 24-28 minutes or until a toothpick comes out clean when placed in the center of the cake.
DOUBLE CHOCOLATE ZUCCHINI CAKE - TWO HEALTHY KITCHENS
From twohealthykitchens.com
5/5 (22)Total Time 50 minsCategory DessertsCalories 143 per serving
- Prepare an aluminum 9x13 pan with cooking spray and flour if needed (my pan doesn't need this).
- In a large bowl, mix flour, cocoa, baking soda, baking powder, cinnamon, and salt, whisking to combine thoroughly.
- In a medium bowl, combine sugar, applesauce, buttermilk, eggs, oil, and vanilla. Stir well to combine thoroughly.
THE BEST CHOCOLATE ZUCCHINI CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
Ratings 212Calories 217 per servingCategory Cakes/Cupcakes
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
CHOCOLATE ZUCCHINI CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (23)Calories 485 per servingCategory Dessert
- Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
- Stir in the dry ingredients until barley combined, it is ok if there is still some flour not mixed in. Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and chocolate chips and stir until just combined. Don't over mix.
CHOCOLATE ZUCCHINI CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (100)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
EASY CHOCOLATE ZUCCHINI CAKE - HANDLE THE HEAT
From handletheheat.com
4.9/5 (176)Category DessertCuisine American
- Preheat the oven to 350°Line a 8 by 8-inch metal baking pan with parchment paper then spray with nonstick cooking spray. If using a glass pan, heat the oven to 325°F.
- In a medium bowl stir together the sugar and milk with a fork until smooth and thick but pourable. Drizzle all over the cake. Let set before serving.
CHOCOLATE ZUCCHINI CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (6)Estimated Reading Time 4 minsServings 8
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another medium bowl, whisk eggs and sugar until well combined. Add oil, sour cream (or yogurt/buttermilk), and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix. Fold in grated zucchini and 1/2 cup chocolate chips.
- Scrape batter into prepared pan and smooth the top. Sprinkle the top with chocolate chips if desired. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
BEST DOUBLE CHOCOLATE ZUCCHINI CAKE - RICH AND CHOCOLATY
From aredspatula.com
5/5 (3)Category DessertCuisine AmericanTotal Time 35 mins
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From anitalianinmykitchen.com
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 367 per serving
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