Yummy Zucchini Chocolate Cake Recipes

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YUMMY ZUCCHINI CHOCOLATE CAKE



Yummy Zucchini Chocolate Cake image

As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

1-3/4 cups sugar
1/2 cup canola oil
2 large eggs, room temperature
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

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

CHOCOLATE LOVER'S ZUCCHINI CAKE



Chocolate Lover's Zucchini Cake image

Provided by Terri

Categories     Bundt Cake     Cake     Dessert

Time 1h45m

Number Of Ingredients 17

2 cups sugar
3/4 cup oil
3 eggs
2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 cup cocoa
1 tsp cinnamon
1/2 tsp salt
1/2 cup milk
2 1/4 cups grated zucchini
1 stick butter (melted)
2/3 Cup Cocoa
3 Cups Powder sugar
1/3 cup milk
1 tsp vanilla extract

Steps:

  • Preheat oven to 325°.
  • Grease and flour a Bundt pan.
  • In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
  • Add in vanilla, and mix until well combined.
  • In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
  • Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
  • Slowly mix in the milk.
  • After everything is well combined, stir in the zucchini.
  • Pour into bundt pan and bake for approximately 60 minutes.
  • Cake will be done when tooth pick inserted comes out clean.
  • *Check cake at 50-55 minutes
  • In a medium size mixing bowl, add melted butter. Mix in cocoa.
  • Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
  • After frosting is well blended, add in vanilla.
  • Makes about 2 cups of frosting.
  • Frost cake once cake has cooled.

ZUCCHINI CHOCOLATE CAKE



Zucchini Chocolate Cake image

This Zucchini Chocolate Cake is moist and delicious, easy to make, and packed with delicious chocolate flavour and fresh zucchini!

Provided by Chrissie

Categories     Dessert

Time 40m

Number Of Ingredients 14

1/2 cup butter (melted and cooled)
1/2 cup vegetable oil
1 3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups shredded zucchini
2 1/2 cups all purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup chocolate chips

Steps:

  • Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular pan (or equivalent size) by greasing it and lining the bottom and sides with parchment paper.
  • In a large bowl, combine the melted butter, oil, sugar, eggs, vanilla, buttermilk, and shredded zucchini with a whisk until well combined.
  • To a separate bowl (or in the same bowl, on top of the wet ingredients), add the flour, cocoa, baking soda, cinnamon, cloves, and salt.
  • Mix together well with a spatula until combined and no streaks of flour remain.
  • Pour the batter into the prepared pan immediately and sprinkle the chocolate chips over the top of the batter.
  • Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Allow the cake to cool in the pan until cooled completely before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 417 kcal, Carbohydrate 56 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 285 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 4 g

ZUCCHINI CHOCOLATE CAKE



Zucchini Chocolate Cake image

Delicious way to use up zucchini! The flavor profile is similar to other cakes up here, but the proportions are different. This is tasty and not too sweet when served plain, or you could dress it up before serving by sprinkling with some powdered sugar or adding frosting - chocolate or cream cheese are great options with this! Just allow the cake to cool before frosting, if doing so. I received this recipe from a friend at my bridal shower.

Provided by Starrynews

Categories     Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
1 1/3 cups sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 teaspoon baking soda
1/2 cup sour milk
2 cups zucchini, shredded
1/2 cup chocolate chips

Steps:

  • Grease a 9x13" pan. Preheat oven to 350°F.
  • Cream together butter and sugar. Beat in vegetable oil, eggs, and vanilla extract.
  • In a separate large bowl, combine flour, cocoa powder, baking powder, cinnamon, cloves, and baking soda, and mix well.
  • Alternate between adding the sour milk and the butter mixture into the flour mixture, beating after every addition. Beat until smooth and all ingredients are fully incorporated.
  • Stir in zucchini and chocolate chips.
  • Bake 45-60 minutes, or until it tests done to the poke test.

Nutrition Facts : Calories 353.9, Fat 16.6, SaturatedFat 5.4, Cholesterol 42.2, Sodium 173.6, Carbohydrate 48.5, Fiber 1.7, Sugar 27.2, Protein 4.8

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

This chocolate zucchini cake is moist, fudgy, and delicious! If you skip the frosting, add ½ cup chocolate chips to the batter for extra richness.

Provided by Jeanine Donofrio

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 20

1 tablespoon ground flaxseed
3 tablespoons water
2 teaspoons apple cider vinegar
1 cup almond milk, at room temperature
2 cups all-purpose flour (or half white/half wheat)
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut oil, melted
⅔ cup maple syrup
1 teaspoon vanilla extract
1¼ cups finely shredded unpeeled zucchini
1¼ cups raw cashews
¼ cup + 2 tablespoons almond milk
¼ cup powdered sugar
2 tablespoons solid coconut oil
1 teaspoon vanilla extract
¼ to ½ teaspoon matcha tea powder
¼ teaspoon sea salt

Steps:

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
  • In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.
  • In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don't over mix. Fold in the zucchini.
  • Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.
  • Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.

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