Zucchini Chocolate Cake Thermomix Food

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

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.

BEST EVER CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325*.
• In a large bowl mix together eggs, both sugars, oil and both extracts.
• Stir in grated zucchini. Set aside.
• In another bowl mix flour, baking powder, baking soda, salt and cocoa powder.
• Add to the zucchini mixture, mixing well.
• Fold in nuts and raisins.
• Pour into greased loaf pans.
• Bake for approximately 75 minutes or until tested done with a toothpick.

MOIST CHOCOLATE ZUCCHINI CAKE

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.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Sift together flour, cocca, baking soda, and salt and set aside.
• Cream together butter, oil, and sugar in a large mixing bowl until light, and fluffy using eletric mixer at medium speed.
• Beat eggs one at a time, beating well, after each egg.
• Blend in vanilla extract, and honey.
• Add zucchini, and stir.
• In a large bowl, gradually add the flour-cocca mix ingredients in step1 to the creamed ingredients in step 2, while gradually adding the buttermilk.
• Stir to mix.
• Pour this batter into a 13x9x2 baking dish.
• Sprinkle with chocolate chips, and walnuts.
• Bake in a preheated oven for 55 minutes at 325 degrees, or until cake test done with a toothpick.
• Cool in pan.
• Cut into16 squares, serve , and enjoy.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Grease a 9x13" pan. Preheat oven to 350°F.
• Cream together butter and sugar. Beat in vegetable oil, eggs, and vanilla extract.
• In a separate large bowl, combine flour, cocoa powder, baking powder, cinnamon, cloves, and baking soda, and mix well.
• Alternate between adding the sour milk and the butter mixture into the flour mixture, beating after every addition. Beat until smooth and all ingredients are fully incorporated.
• Stir in zucchini and chocolate chips.
• Bake 45-60 minutes, or until it tests done to the poke test.

CHOCOLATE ZUCCHINI CAKE

Steps:

• In a large bowl, beat eggs until fluffy.
• Add sugar gradually, beating until mixture is thick and lemon-colored.
• Beat in vanilla and butter.
• Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
• Beat until smooth.
• Fold in zucchini and walnuts.
• Divide batter into four greased and floured 8 or 9-in. round pans.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
• Cool in pans 10 minutes; remove to wire wracks and cool completely.
• For frosting, beat all ingredients in a large bowl until creamy.
• Frost between layers and on sides and top of cake.