Wont Kill The Diet Chocolate Cinnamon Zucchini Cake Food

ZUCCHINI CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular pan (or equivalent size) by greasing it and lining the bottom and sides with parchment paper.
• In a large bowl, combine the melted butter, oil, sugar, eggs, vanilla, buttermilk, and shredded zucchini with a whisk until well combined.
• To a separate bowl (or in the same bowl, on top of the wet ingredients), add the flour, cocoa, baking soda, cinnamon, cloves, and salt.
• Mix together well with a spatula until combined and no streaks of flour remain.
• Pour the batter into the prepared pan immediately and sprinkle the chocolate chips over the top of the batter.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Allow the cake to cool in the pan until cooled completely before slicing and serving.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
• In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
• Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
• Stir in zucchini, just until combined.
• Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
• In a medium bowl, combine cream, sugar, cocoa, and vanilla.
• Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
• Spread over cooled cake and serve.

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 CINNAMON BROWNIES

Steps:

• Preheat oven to 350. Lightly grease/spray an 8" square baking pan.
• Beat butter and white sugar and vanilla until creamy; add eggs, one at a time beating well after each.
• In a seperate bowl, combine flour, baking powder, salt, and cocoa; stir well. Add this flour mixture into the creamed mixture and beat well.
• Spoon half of this batter into the prepared 8" square pan, spreading evenly.
• In a small bowl, stir together brown sugar, nuts and cinnamon. Sprinkle this mixture evenly over the 1/2 brownie batter in pan.
• Spoon/dallop remaining brownie batter over top; spread evenly.
• Bake at 350 for 45-50 minutes or until toothpick poked in center comes out clean.
• Cool in pan on a wire rack,.

CINNAMON CHOCOLATE CAKE

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

SUPER MOIST AND TASTY ZUCCHINI CAKE

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.

DIET CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
• Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
• Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
• This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.

WON'T KILL THE DIET CHOCOLATE CINNAMON ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees.
• Add the 1/2 tsp vinegar or lemon juice to the skim milk and set aside. You want the milk to curdle.
• Blend together the first 6 ingredients.
• Mix in the dry ingredients and then stir in the milk, batter will be somewhat thick.
• Fold in the shredded zucchini.
• Pour batter into a greased 9x13" cake pan.
• Sprinkle chocolate chips over the top of the cake batter.
• Bake at 325 degrees 40-50 minutes or until cake tests done.