Chocolate Chip Zucchini Cake Food

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

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
• Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
• Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
• Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

ZUCCHINI CHOCOLATE CAKE

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.

ZUCCHINI CHIP CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla.
• Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

CHOCOLATE SPICE ZUCCHINI CAKE

Steps:

• Grease and flour a 10-inch fluted tube pan.
• Preheat oven to 350°.
• Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
• In large bowl beat oil and brown sugar till well combined.
• Add eggs and vanilla, blending well.
• Stir in zucchini.
• Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
• Pour into prepared pan.
• Bake 350° 45-50 minutes till it tests done.
• Cool 15 minutes, then turn out and finish cooling on wire rack.
• Serve plain or topped with Cool whip/or whipped cream.

MOIST CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350F.
• Mix first 5 ingredients together.
• Mix next 6 ingredients in another bowl.
• Combine.
• Spread in a 9x13 inch pan.
• Sprinkle with chocolate chips.
• Bake for 45- 50 minutes.

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 CHIP ZUCCHINI CAKE

Steps:

• Preheat the oven to 350°F. Butter a 12-cup Bundt pan well and dust with some flour, knocking out excess.
• Sift together the flour, baking soda, baking powder, and salt into a bowl. Beat together the butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in the vanilla.
• Reduce the mixer speed to medium and add the eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more. Reduce the speed to low and add all but 1/2 cup of the flour mixture, mixing until just combined.
• Toss the zucchini, chocolate chips, and walnuts with the remaining 1/2 cup flour mixture and add to the batter, then mix the batter with a rubber spatula (batter will be thick).
• Spoon the batter into the prepared pan, smoothing the top. Bake in the middle of the oven, rotating the pan halfway through baking, until the side begins to pull away from the pan and a tester comes out clean, 45 to 50 minutes total.
• Cool the cake in the pan on a rack 30 minutes, then run a thin knife around the outer and inner edges. Invert a rack over the pan, then invert the cake onto the rack. Cool completely.

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Combine dry ingredients and set aside (Flour through Chocolate).
• Combine wet ingredients.
• Mix dry into wet.
• Grease 6 6 ounce custard cups with coconut oil.
• Distribute batter evenly between 6 cups. place cups in baking dish and add about 1/2 inch of water to baking dish.
• Bake at 350 for 30-40 minutes until toothpick comes out clean.

DOUBLE CHOCOLATE ZUCCHINI CAKE

Steps:

• Sift dry ingredients into bowl.
• Exclude chocolate chips.
• Add wet ingredients into larger bowl.
• Exclude zucchini.
• Add dry ingredients to wet.
• Fold in zucchini and chips.
• Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
• Make Glaze.
• Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.

CHOCOLATE CHIP ZUCCHINI LOAF

Steps:

• Preheat oven to 350F, spray 2 8x4 loaf pans with non-stick spray.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil and vanilla.
• Stir in zucchini.
• Add wet ingredients to dry ingredients.
• Stir just until dry ingredients are moistened.
• DO NOT OVERMIX.
• Fold in chocolate chips.
• Spread batter evenly in prepared pans.
• Bake for 50 minutes, or until toothpick test done.
• Cool for 5 minutes in pans.
• Remove from pans, let cool before serving.