Zucchini Chip Chocolate Cake Food

ZUCCHINI CHOCOLATE CHIP CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
• Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CHIP CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Cream butter then add oil and sugar; mix.
• Add next 8 ingredients; mix well.
• Fold in the chips and nuts by hand.
• Put in a greased and floured 9 x 13 pan.
• Bake at 325° for 1 hour or until done.

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 CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla.
• Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

CHOCOLATE PECAN ZUCCHINI BUNDT CAKE

Steps:

• Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
• Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Cool completely in the pan on a cooling rack.

ZUCCHINI CHOCOLATE CAKE

Steps:

• In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ZUCCHINI CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
• In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

CHOCOLATE CHILE ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
• Stir flour, cocoa powder, salt, and baking soda together in a bowl.
• Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.
• Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.
• Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter & flour a 9x13 pan.
• Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
• Beat sugar, butter, & oil with dry ingredients until well blended.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Mix in dry ingredients alternately with buttermilk in 3 additions each.
• Stir in grated zucchini.
• Pour batter into prepared pan.
• Sprinkle chocolate chips & nuts (optional) over top.
• Bake about 50 minutes, testing with toothpick.
• Cool cake in pan.

CHOCOLATE ZUCCHINI CAKE

Steps:

• In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.

DOUBLE CHOCOLATE ZUCCHINI CAKE

Steps:

• Sift dry ingredients into bowl.
• Exclude chocolate chips.
• Add wet ingredients into larger bowl.
• Exclude zucchini.
• Add dry ingredients to wet.
• Fold in zucchini and chips.
• Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
• Make Glaze.
• Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

CHOCOLATE CHIP ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
• Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
• Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
• Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
• Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
• Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

Steps:

• 1. Mix the dry ingredients; add all other ingredients and beat until well blended. Grease a bundt pan. Bake at 325 degrees for 1 hour - 1 hour 10 minutes.
• 2. Ganache: 1 cup white chocolate chips or dark chocolate chips; 1/2 cup heavy cream. Mix in microwave for 20 minutes; stir; continue in microwave for about a minute, stirring at 20 minute intervals (until the chips are all melted). Allow to cool slightly; pour over cake. I have used both white and dark chocolate for this cake and it is very good with either one. This particular cake has the white ganache on it.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325degF.
• Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
• Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
• Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
• Add drained and squeezed grated zucchini, and stir in well.
• Spoon the batter evenly into the prepared pan.
• Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
• Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
• (That’s what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
• Allow to cool to room temperature in pan sitting on wire rack.
• If desired, serve with a dollop of very lightly sweetened whipped cream.
• Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!

CHOCOLATE AND ZUCCHINI CAKE

Steps:

• 1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
• 2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
• 3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
• 4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon-don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
• 5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
• Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
• Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).

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.