MOIST CHOCOLATE ZUCCHINI CAKE
Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x13 inch cake
Number Of Ingredients 12
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.
SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING
To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
Provided by Sandra Lee
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
- FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
- Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
- FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
- To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
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 AND ZUCCHINI CAKE
Provided by Clotilde Dusoulier
Categories Cake Food Processor Egg Dessert Bake Vanilla Zucchini Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
- 2. 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.
- 3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
- 4. 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.
- 5. Bake for 40 to 50 minutes, until a knife inserted in the center 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 RUM CAKE
This is a reduced fat yet high flavour; rich, fudgy and moist; best of all no one suspects that there is zucchini in the cake.
Provided by - Momma Loon
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven.
- Preheat the oven to 350 degrees F.
- Generously grease a nonstick 10-inch tube pan.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Make a well in the center of the ingredients and set aside.
- In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
- Beat for 1 minute with a handheld mixer on medium/low until frothy.
- (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
- Quickly fold ingredients together with rubber spatula until almost combined.
- Continue to fold in chocolate chips until a few wisps of flour remain.
- Do not overmix.
- Pour into a prepared tube pan and bake for 40-45 minutes or until done.
- The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Do not overbake.
- Let sit on a wire rack for 15 minutes and then unmold cake.
- Place right-side-up on a wire rack to cool completely.
- To serve, combine powdered sugar and rum in a small bowl.
- Place on a rimmed cake plate and glaze with the rum glaze.
Nutrition Facts : Calories 315.8, Fat 4.3, SaturatedFat 1.8, Cholesterol 27.3, Sodium 193.1, Carbohydrate 62.4, Fiber 2.4, Sugar 42.1, Protein 5.4
CHOCOLATE-ZUCCHINI CAKE
You'd never guess there's a bumper crop of shredded zucchini in this super-moist double-chocolate cake made with cake mix and chocolate pudding.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 35 g, Protein 3 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.
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- Preheat oven to 350 degrees F. Liberally grease a 10 or 12-cup Bundt pan with shortening and flour or cooking spray; set aside.
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- Invert the cooled cake onto a wire rack with parchment paper lined underneath of the rack. Add the chopped chocolate bar to a small bowl. Heat the heavy whipping cream in the microwave for 30 seconds or until hot to the touch. Pour the heavy cream over the chopped chocolate and let set for 5 minutes. Whisk together until the ganache becomes smooth and cohesive.
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- Coat the inside of a 9 inch pan with butter or cooking spray, dust with flour and tap out the excess.
- Mix all the dry ingredients together {except the chocolate chips} in a large bowl and set aside. Combine the eggs, olive oil and vanilla together in a large mixing bowl. Slowly add the dry ingredients to the wet and mix until smooth {about 2 minutes}. Fold in zucchini and chocolate chips. Pour into greased pan and bake for 30 to 35 minutes or until a toothpick inserted to the center of the cake comes out clean.
MOIST CHOCOLATE AND ZUCCHINI LOAF RECIPE | GOOD FOOD
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Servings 1Total Time 45 minsCategory Lunchbox
- Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.
- Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.
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