Extra Appetite Lolas Zucchini Chocolate Cake Recipes

DECADENT CHOCOLATE ZUCCHINI CAKE

Steps:

• Prepare and weigh all the ingredients.
• Preheat the oven at 400F.
• In a mixing bowl, beat the eggs. Add the sugar and mix some more
• Add the baking powder, whisk some more.
• Add the flour. Mix until smooth.
• Cut the chocolate into small pieces and melt in the microwave (30 seconds at the time) or in a pot on a water bath (place chocolate in a small pot and place this pot into a bigger one that has about 2 inches of water. Place on a the stove on medium high and the chooclate will melt without burning)/
• Pour it over the mixed batter. Mix until smooth.
• Shred the zucchini and drain the excess water out of it with a paper towel. Add it to the batter and mix.
• Grease the oven dish of your choice with butter or olive oil if you wish.
• Bake for 30 min at 400F or until your knife come out dry when you pinch the middle.
• It's ready! Enjoy and store in a container for a few days...

EXTRA (AP)PETITE: LOLA'S ZUCCHINI CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grate zucchini and set aside. If if looks watery, blot off excess water with a paper towel otherwise I don't typically blot it. If you're doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.
• In a bowl, sift together everything listed under "Dry ingredients bowl." Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.
• In a separate, large bowl, mix everything listed under "Wet ingredients bowl" using a hand beater until combined.
• Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.
• Stir in grated zucchini and optional chocolate chips.
• Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan). I filled these to the brim of my cupcake tins for fuller, rounded cupcakes after baking.
• Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.
• Cream together the softened butter, cream cheese, and vanilla using a mixer.
• Sift in the powdered sugar and continue mixing until smooth.
• Stir in optional lemon juice and/or zest half a teaspoon at a time to taste, until you're happy with the flavor. If needed, add a few tablespoons more confectioners sugar for thicker frosting.
• Refrigerate for 15-20 minutes (frosting will thicken up a tad more) and then spread on top of FULLY COOLED cake. You can also make a DIY frosting piping bag (pictured below) by cutting off one corner of a ziploc bag.

CHOCOLATE ZUCCHINI CAKE

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.

CHOCOLATE ZUCCHINI LOAF

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.