CHOCOLATE ZUCCHINI CAKE
Chocolate Zucchini Cake - an incredibly moist chocolate cake topped with a cloud of chocolate cream cheese frosting. No one will ever guess the secret ingredient is green!
Provided by Kelly
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick cooking spray.
Nutrition Facts : Calories 505 kcal, ServingSize 1 serving
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
- Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
- Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
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 CUPCAKES
I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!
Provided by tayoush
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
- Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
- Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
- Combine zucchini, oil, and eggs in a large mixing bowl.
- Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
- Bake in the preheated oven for 25 minutes.
- While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
- Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.
Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
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
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.
Provided by Barb Witherspoon
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
- Add oil, eggs and mix well.
- Add zucchini and walnuts; stir well.
- Pour into a greased 9 x 13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Cool.
- Frosting:.
- Beat cream cheese, butter, milk, and vanilla until smooth.
- Add sugar and mix well.
- Frost cake.
- Sprinkle with additional walnuts.
Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8
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