CHOCOLATE ZUCCHINI CAKE (HEALTHY + GLUTEN FREE)
Incredible, fudgy chocolate zucchini cake that's deliciously moist thanks to siggi's vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cake Dessert Gluten Free
Time 1h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi's yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
- Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
- Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you'd like.
- Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
Nutrition Facts : ServingSize 1 slice (based on 12), Calories 323 kcal, Fat 19.5 g, SaturatedFat 9.6 g, Carbohydrate 36.4 g, Fiber 4.6 g, Sugar 25 g, Protein 6.6 g
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 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
CHOCOLATE ZUCCHINI CAKE IV
A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
Provided by JEANROSE
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42.4 g, Cholesterol 50.4 mg, Fat 10.8 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 377.6 mg, Sugar 25.6 g
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.
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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