Sues Chocolate Zucchini Cake Food

SUE'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

ZUCCHINI CAKE

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 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:

• 1. Preheat oven to 350 degrees. Butter a 9×13 baking dish. Mix together the dry ingredients in one bowl. Mix thoroughly. Mix the moist ingredients in a second bowl. Mix thoroughly. Remember it is important that these ingredients be at room temperature. Pour into butter baking dish and place in heated oven. Bake for about 40 minutes. Pay attention to what your nose is telling you. Your cake could finish sooner than this. Use a toothpick to check for doneness. If the toothpick has batter clinging to it, keep baking. Cool and enjoy. This freezes well and is a pleasant addition to the lunch box.
• 2. Creamed Cheese Frosting (optional but delectable) Cream together 1/2 cup soft butter with 1/2 cup soft creamed cheese. Add powdered sugar to a good spreading consistency. Add 1 teaspoon vanilla extract. Beat well. Frost the cake and keep in a cool place or the frosting could melt.

COURGETTE CHOCOLATE CAKE

Steps:

• Prepare 25cm square cake tin by lining with strips of baking paper.
• Beat the butter and sugars until light and creamy.
• Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
• Add the vanilla and yoghurt and mix well.
• Sift dry ingredients together. Stir into mixture with the grated courgette.
• Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
• Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.

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 CUCUZZA CAKE

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
• Add eggs, one at a time beating well after each addition.
• Add vanilla and beat well.
• In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• Add dry ingredients to the creamed mixture, alternately with buttermilk.
• Stir in shredded cucuzza.
• Pour batter into a greased 13X9-inch baking pan.
• Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
• Allow cake to cool on a wire rack for about 10 minutes.
• Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
• Spread over warm cake.
• Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
• Cool cake completely before serving.
• ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.