Chocolate Zucchini Cake I Food

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.

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.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325degF.
• Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
• Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
• Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
• Add drained and squeezed grated zucchini, and stir in well.
• Spoon the batter evenly into the prepared pan.
• Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
• Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
• (That’s what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
• Allow to cool to room temperature in pan sitting on wire rack.
• If desired, serve with a dollop of very lightly sweetened whipped cream.
• Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!

CHOCOLATE ZUCCHINI CAKE

Steps:

• In a large bowl, beat eggs until fluffy.
• Add sugar gradually, beating until mixture is thick and lemon-colored.
• Beat in vanilla and butter.
• Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
• Beat until smooth.
• Fold in zucchini and walnuts.
• Divide batter into four greased and floured 8 or 9-in. round pans.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
• Cool in pans 10 minutes; remove to wire wracks and cool completely.
• For frosting, beat all ingredients in a large bowl until creamy.
• Frost between layers and on sides and top of cake.

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.

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 ZUCCHINI CAKE

Steps:

• Preheat oven to 350*F
• Spray a 9x13 casserole dish with cooking spray. Set aside.
• In a bowl combine cake mix, chocolate pudding, eggs, and zucchini, oil and vanilla. Mix well.
• Add vanilla and ½ cup of chocolate chips.
• Pour cake mix into prepared casserole dish and bake for 40 minutes or until an inserted toothpick comes out clean.
• Remove and let cool.
• As the cake is cooling, make chocolate ganache.
• In a heatproof bowl, add chocolate chips and whipping cream.
• Cook in the microwave in 20 second intervals, stirring well between each cooking session.
• Continue to do this until the chocolate mixture is smooth and creamy.
• Spread chocolate ganache over cake and cool completely.

CHOCOLATE & ZUCCHINI CAKE

Steps:

• Preheat the oven to 350F and grease a 10-inch springform pan with butter or oil.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
• Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
• Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon - don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
• Bake for 40 to 50 minutes, until a knife inserted into the centre comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).

CHOCOLATE ZUCCHINI CAKE

Steps:

• Mix dry ingredients together.
• Add liquid ingredients and mix well.
• Pour into a 9x13 inch pan.
• Bake 30-40 minutes at 350F.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 9 x 13 inch pan. In a large bowl;combine cake mix and powdered buttermilk until well mixed;
• Add the zucchini, applesauce (or oil) and eggs.
• Beat at low speed until moistened.
• Beat two minutes at med speed.
• Pour into greased and floured pan.
• Sprinkle with nuts and chocolate chips.
• Bake at 350°F for 35 to 40 minutes or until toothpick in center comes out clean.
• Cool one hour or until completely cool.

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.

MOMS CHOCOLATE ZUCCHINI CAKE

Steps:

• There are many versions of this recipe, this one we like the best for our family! Beat margarine,oil and sugar well.
• Beat in eggs, vanilla and sour milk.
• Sift dry ingredients and beat into mixture. Stir in zucchini.
• Pour batter into a greased and floured tube or Bundt pan.
• Sprinkle top of batter with chips ( Or could stir into batter if you wish ) Bake in a 325F oven 40 to 45 minutes or tested done. Cool in pan 15 minutes and carefully remove to finish cooling.Sprinkle with powder sugar if desired.
• Freezes well and tastes wonderful!

ELIZABETH'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Melt chocolate, oil and butter at low heat.
• Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
• In another bowl sift together flour, cocoa, soda, baking powder and salt.
• Mix all ingredients alternating wet and dry.
• Finally add zucchini.
• Bake in greased and floured Bundt pan at 350 degrees F.
• For 40-60 minutes or until straw comes out clean.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.