Full Moon Chocolate Zucchini Cake Recipes

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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

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

FULL MOON CHOCOLATE ZUCCHINI CAKE



Full Moon Chocolate Zucchini Cake image

The zucchini makes the cake super moist but doesn't affect the overall chocolaty goodness. Cocoa is a rich source of antioxidants, which can help heal your skin and are said to reduce stress (yes please!).

Provided by Erica Feldmann

Categories     HarperCollins     Dessert     Cake     Chocolate     Bake     Soy Free     Peanut Free     Tree Nut Free

Yield Makes 1 (10-inch) single-layer cake

Number Of Ingredients 17

3 1/2 oz. white sugar
2 1/4 oz. brown sugar
3 1/2 oz. butter
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 eggs
7 oz. flour
1/2 oz. moon-charged unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons buttermilk (or mix 1/4 teaspoon lemon juice or vinegar with milk and leave to stand for 5 minutes before using)
5 oz. shredded zucchini
3 oz. (or more to taste) plain chocolate chips
confectioners' sugar (for dusting)
Special Equipment
10 in. round cake tin (greased)
Moon-phase stencil

Steps:

  • Preheat your oven to 325°F.
  • In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
  • Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
  • To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners' sugar on top.

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