Chocolate Zucchini Sweet Potato Cake Food

SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
• Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

CHOCOLATE SWIRL ZUCCHINI SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
• In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
• In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
• Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

CHOCOLATE SWEET POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
• Mix glaze and water and pour onto cake.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Cream margarine and sugar in a large bowl; add eggs and vanilla.
• Stir in orange zest and zucchini.
• Combine dry ingredients in a separate bowl.
• Add to margarine mixture alternately with milk.
• Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
• If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

ZUCCHINI CHOCOLATE CAKE

Steps:

• In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350.
• Lightly coat two 9x5 inch loaf pans with cooking spray.
• In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended.
• In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder.
• Fold the zucchini mix into dry ingredients just until combined.
• Stir in nuts and chocolate chips.
• Divide the batter between the prepared loaf pans.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
• Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.

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.

CHOCOLATE ZUCCHINI CAKE IV

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.

CHEESY BAKED ZUCCHINI, SWEET POTATO PATTIES

Steps:

• Preheat oven to 350 degrees.
• line cookie sheet with parchment paper and spray with nonstick spray.
• Mix first 9 ingredients together.
• Mixture will be somewhat loose.
• Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly.
• You should have 5 patties.
• Bake for 25 minutes.
• Meanwhile cook balsamic vinegar with honey till reduced in half.
• Remove patties gently from parchment paper and place on serving dish.
• Pour sauce into a small bowl and dip patties into sauce.