CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
- Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
- Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
- Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
- Stir the flour mixture into the wet mixture just until combined.
- Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
- Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
CHOCOLATE COURGETTE CAKE
Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden
Provided by Celia Brooks Brown
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
- To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.
Nutrition Facts : Calories 716 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 55 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
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.
SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
CARROT AND ZUCCHINI CHOCOLATE CAKE
Make and share this Carrot and Zucchini Chocolate Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In lg.
- bowl mix all dry ingredients.
- Stir in carrots and zucchini.
- In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
- Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)
A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.
Provided by Outta Here
Categories Dessert
Time 43m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Spray a 9 x 13 baking pan with nonstick cooking spray.
- In a large bowl, combine the first seven ingredients and mix well.
- Add remaining ingredients and stir until well blended.
- Pour into prepared pan.
- Bake for 30-35 minutes, until an inserted toothpick comes out clean.
- Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
Nutrition Facts : Calories 197.6, Fat 8.6, SaturatedFat 1.1, Cholesterol 25.1, Sodium 294.9, Carbohydrate 26.8, Fiber 1.8, Sugar 8, Protein 4.7
ZUCCHINI CHOCOLATE CAKE
Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 13
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.
CHOCOLATE ZUCCHINI CAKE III
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
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
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- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
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- Preheat oven to 325°F with a rack in the center. Butter or spray a 9-inch round cake pan (I have one like this, or try one of these) with cooking spray. Line the bottom of the pan with a circle of parchment paper and butter or spray that too.
- In a strainer, toss zucchini with 1 cup of the sugar and let sit for 10 minutes to drain. Use your hands to squeeze out all the liquid you can.
- Sprinkle in the flour, remaining 1 2/3 cups sugar, cocoa powder, baking soda, baking powder, cinnamon and salt. Use the fork to stir the dry ingredients together a bit and then incorporate into the wet ingredients, mixing gently until well combined.
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