SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
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
FULL MOON CHOCOLATE ZUCCHINI CAKE
The zucchini makes the cake super moist but doesn't affect the overall chocolaty goodness. Cocoa is a rich source of antioxidants, which can help heal your skin and are said to reduce stress (yes please!).
Provided by Erica Feldmann
Categories HarperCollins Dessert Cake Chocolate Bake Soy Free Peanut Free Tree Nut Free
Yield Makes 1 (10-inch) single-layer cake
Number Of Ingredients 17
Steps:
- Preheat your oven to 325°F.
- In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
- Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
- To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners' sugar on top.
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
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 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.
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 ZUCCHINI CHOCOLATE CHIP CAKE / BREAD!
I am in love with this! I can not wait till zucchini season ever year! I have gotten everyone I know addicted to this recipe and only shared it with family until now! You will not be disappointed! We even have a little slice for breakfast. The flavors and moist dense cake-y texture just melt in your mouth!
Provided by Melissa LE
Categories Breads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees Mix egg sugar, oil and vanilla
- 2. in separate bowl stir with fork all dry ingredients (flour, salt, baking soda, cinnamon and baking powder)
- 3. Add dry to wet ingredients
- 4. stir in zucchini then stir in chocolate chips (and walnuts if desired)
- 5. Spray metal 9X13inch pan with butter flavored PAM Bake 45 mins Tooth pick test when done will come out clean unless you hit chocolate :)
ZUCCHINI CHOCOLATE CAKE
Steps:
- Preheat oven to 170C
- Cream butter and coconut sugar. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well.
- Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients.
- Mix dry ingredients alternatively with zucchini into cake mixture.
- Spoon mixture into greased and lined 20 x 30 sponge roll tin.
- Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).
- Melt chocolate chips and coconut oil over low heat. Add vanilla extract.
- Leave to cool slightly then whisk lightly and spread over cake.
- When cool cut into 24 pieces. Run knife under hot water before cutting to prevent icing cracking.
SUPER MOIST CHOCOLATE SPELT CAKE
Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder.
Provided by OrganiKiss Catering
Categories Dessert
Time 1h5m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- VARIATIONS:.
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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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.
SUPER MOIST CHOCOLATE ZUCCHINI CAKE - THE DOMESTIC REBEL
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Reviews 2Total Time 55 minsCategory Cakes/Cupcakes
- Preheat oven to 350 degrees F. Liberally grease a 10 or 12-cup Bundt pan with shortening and flour or cooking spray; set aside.
- In the bowl of a stand mixer, add in the flour, sugar, cocoa powder, baking powder and soda, and salt, whisking well to mix together. Meanwhile, in a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until blended and smooth. Add to the dry mixture and mix on low-speed until incorporated. Fold in the grated zucchini.
- Pour the mixture into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- 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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Reviews 22Category DessertCuisine AmericanTotal Time 55 mins
- First, prepare your beets. This can be done ahead of time. Alternatively, you may try to used canned beets, although I haven’t tried this, I assume it would work. Edited to add: A reader informed me that canned beets may be too salty, so if you want to cut on prep time look for precooked beets in the fresh produce section. Preheat the oven to 400 degrees. Scrub your beets and then wrap them individually in tin foil. Place them on a baking sheet and roast in the preheated oven until they are soft, about 1 hour. Allow them to cool. Once they are cool, the skin comes off easily with a paring knife. Cut the beets into chunks and then puree them using a food processor or blender. You will need 1 cup of beet puree. Reserve any extra puree for another use. (Beet smoothie?!)
- For the cake, preheat the oven to 350 degrees. Line a 9×9 inch square baking pan with parchment paper and spray with cooking spray. Set aside. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Whisk in the eggs, warm water, coconut oil, maple syrup, vanilla extract, and 1 cup beet puree. Mix until just combined. Pour the batter into the prepared pan and bake in the preheated oven for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan on a wire rack for 20 minutes, then turn out the cake from the pan and allow it to cool completely before frosting.
- For the frosting, use a blender or food processor to combine the avocado, cocoa powder, maple syrup, and melted chocolate chips, if using. I find a small blender (like a Magic Bullet) works best to get the avocado and smooth as possible. Frost the cake and top with additional chocolate chips, if using. Enjoy!
SUPER MOIST ZUCCHINI CAKE WITH CREAM CHEESE FROSTING ...
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4.4/5 (17)Category Cakes/Cupcakes RecipesCuisine Baked GoodsTotal Time 1 hr 5 mins
- Preheat the oven to 350°F. Line a 9" square cake pan with parchment paper, or butter and flour the pan.
- Use the large holes of a box grater or the large grating disc of a food processor to shred the zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
- Mix the oil, granulated sugar and brown sugar until it resembles applesauce. Add the eggs, vanilla and lemon extract. Mix until the batter is smooth and emulsified.
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4.9/5 (101)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
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