Zucchini Chocolate Cake With Baked Topping Recipes

CHOCOLATE ZUCCHINI CAKE

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.

CHOCOLATE ZUCCHINI CAKE III

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.

CHOCOLATE ZUCCHINI CAKE

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.

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING

Steps:

• In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

CHOCOLATE ZUCCHINI CAKE WITH CUSTARD SAUCE

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.

CHOCOLATE ZUCCHINI CAKE

Steps:

• In a large mixing bowl, beat the butter, oil and sugar until smooth.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
• Fold in zucchini.
• Pour into a greased 13 x 9 x 2 inch baking pan.
• Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Meanwhile, in a bowl, combine the frosting ingredients.
• Spread over warm cake.
• Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
• Cool completely.

CHOCOLATE ZUCCHINI CAKE WITH BROILED TOPPING

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!

ZUCCHINI NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
• Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
• Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
• Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.

ZUCCHINI CHOCOLATE CAKE WITH BAKED TOPPING

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.