SUPER MOIST CHOCOLATE ZUCCHINI CAKE
My hubby grows lots of zuchinni and we are constantly trying to finds different ways to make things with them. Here is one of his favorites.
Provided by Dana Ramsey
Categories Cakes
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat your oven to 350°, In a large bowl, I use my stand up mixer and beat sugar and oil on medium speed for about 1 minute, then add your eggs, applesauce and vanilla; beat 1 minute longer. In another bowl combine the flour, cocoa, baking soda and salt; add this to your sugar mixture alternating with the milk and beat until just about blended. Fold in your zucchini.
- 2. Put the cake batter into a greased 13 inch by 9 inch baking pan. Bake for 20 minutes, sprinkle the chocolate chips all over the top, use as much as you would like but not the entire bag, I used about 3/4 of the bag, and then sprinkle the pecans all over. Bake for an additional 10 to 15 minutes or until a toothpick inserted near the center come out clean. Cool on a wire rack.
SUPER MOIST ZUCCHINI CAKE
Great to make cake and freezer when needed and Zucchini is not in season, just make icing after it unthaws
Provided by Kim Anderson-Long
Categories Cakes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
- 2. Cream the sugar and eggs together with the oil
- 3. Add remaining ingredients and mix well
- 4. Pour into prepared pan and bake for 50 mins @ 350 deg
- 5. while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing
''CIN'S SUPER-MOIST ZUCCHINI CAKE''
Have been having so much zucchini out of our garden that I've been developing new ways to use it........here the newest recipe I've created. It turned out to be a winner!!! Everyone loves it. This would also be good with your favorite glaze, but it is sooooooo moist you really do not need anything more than the dusting of...
Provided by Straws Kitchen(*o *)
Categories Puddings
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
- 2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
- 3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
- 4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
- 5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
- 6. Let cool for 20 minutes.
- 7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
- 8. After cooled dust w-powdered sugar..and enjoy
- 9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)
SUPER MOIST AND TASTY ZUCCHINI CAKE
Oh this is so tasty - even my 2 yr old will eat it. Kind of like a spice cake. I always make chunky applesauce with extra cinnamon just for baking so you may need to ante up the cinnamon if using traditional applesauce. You can frost this if you like but it good without as well.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan.
- Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- In a large bowl, beat eggs, flax seed meal and sugar. Mix in oil, applesauce and mollasses. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
- Bake for 50-60 minutes, or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.
Nutrition Facts : Calories 442.5, Fat 20.6, SaturatedFat 2.5, Cholesterol 52.9, Sodium 394.3, Carbohydrate 60.8, Fiber 2.5, Sugar 37.1, Protein 6.5
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