COCONUT CHOCOLATE ZUCCHINI CAKE
Moist coconut chocolate zucchini cake topped with sour cream coconut frosting.
Categories Dessert: Cakes and Cupcakes
Time 3h5m
Number Of Ingredients 20
Steps:
- Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips.
- Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9″x 13″ cake pan.
- Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.
- For frosting: Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top.
Nutrition Facts : Calories 486 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 239 grams sodium, Sugar 60 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE ZUCCHINI CAKE WITH COCONUT CREAM FROSTING.
A decadent and beautiful vegan and gluten free dessert - this chocolate zucchini cake is topped with coconut cream frosting.
Provided by Kelly Roenicke
Categories Dessert
Time 38m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease two round 9-inch cake pans. Cut circles out of parchment paper and press into the bottom of the pans.
- Whisk together the gluten free flour blend, sugar, cocoa powder, salt, and baking soda, and set aside.
- In a mixing bowl, combine the melted vegan buttery spread, shredded zucchini, apple cider vinegar, vanilla extract, and water. Mix on low speed until combined.
- Add 1/2 of the dry ingredients and mix on medium speed. Add the other half of the dry ingredients, and continue to mix on medium speed until well combined.
- Divide the batter between the two round cake pans. Bake at 350 degrees for 26-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Allow the cakes to cool in the pan for about 15 minutes, then invert the pans over a cookie sheet and tap the bottom until the cakes release. Let the cakes cool completely before frosting.
- Remove the chilled coconut milk from the refrigerator. Depending on what kind of container it's in, either let the liquid drain out, or use a spoon to scoop out the chilled coconut cream and put it in a mixing bowl.
- Add the powdered sugar and cocoa powder to the coconut cream and beat on medium speed, then increase to high speed. Scrape down the sides of the bowl as needed.
- Once the coconut cream is light and fluffy, turn off the mixer. Place the bottom layer of the cake on a cake stand. Frost the bottom layer with half of the frosting.
- Stack the other layer on top, and spread on the rest of the coconut cream frosting. Top the cake with the strawberries and blueberries.
- Leftover cake should be refrigerated.
Nutrition Facts : Calories 560 kcal, Carbohydrate 75 g, Protein 7 g, Fat 30 g, SaturatedFat 19 g, Sodium 564 mg, Fiber 7 g, Sugar 41 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING
Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here
Provided by newmama
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- cream sugar, oil and butter.
- add eggs, yogurt and vanilla.
- sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
- fold in zucchini and chocolate chips.
- spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
- cool completely and frost
- beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
- refrigerate until serving.
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
CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT
It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.
Provided by Rita1652
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
- In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
- Add zucchini then flour mixture.
- Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
- When toothpick inserted into cake cames out clean.
- In the food processor mix cheese and jam spread on cooled cake.
- Press coconut into frosting of cake.
CHOCOLATE ZUCCHINI CAKE
Make and share this Chocolate Zucchini Cake recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- Add liquid ingredients and mix well.
- Pour into a 9x13 inch pan.
- Bake 30-40 minutes at 350F.
DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
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