CHOCOLATE ZUCCHINI ROLL
"I created this moist cake roll to use my garden zucchini," says Victoria Zmarzley-Hahn from Northampton, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick). , Spread batter evenly in prepared pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar. Cover and refrigerate for 1 hour., ,
Nutrition Facts : Calories 309 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 318mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
ZUCCHINI CAKE ROLL WITH CHOCOLATE CREAM CHEESE FILLING
Fresh from the garden, this Zucchini Cake Roll is the perfect way to use up all your zucchini! And it's filled with chocolate cream cheese frosting!
Provided by Dorothy Kern
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line a jelly roll (10x15") pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
- Whisk together salt, baking powder, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4-1/2 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least two hours.
- While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
- When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Slice and serve.
- Cake can be wrapped in plastic and frozen for up to one month.
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
CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here
Provided by newmama
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- cream sugar, oil and butter.
- add eggs, yogurt and vanilla.
- sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
- fold in zucchini and chocolate chips.
- spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
- cool completely and frost
- beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
- refrigerate until serving.
CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
- Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
- Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
ZUCCHINI BREAD WITH CREAM CHEESE FILLING
The cheesecake like filling is a sweet surprise when you cut into this moist bread! A friend passed along this recipe last summer when I had too many zucchini in my garden and it has been a family favorite ever since!
Provided by brookielynn
Categories Breads
Time 1h50m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry ingredients in large bowl, pour egg mixture over and stir until moistened. Add zucchini, nuts, raisins, and apple.
- Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf pans, greased and floured. Drop teaspoons of filling in center, then put remaining batter on top. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean.
Nutrition Facts : Calories 321.6, Fat 16.4, SaturatedFat 4.1, Cholesterol 45.6, Sodium 245, Carbohydrate 40.8, Fiber 1.6, Sugar 25.6, Protein 4.8
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