Zucchini Chocolate Rum Cake Food

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.

ZUCCHINI CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
• In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
• Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
• Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

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 RUM CAKE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• Generously grease a nonstick 10-inch tube pan.
• In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Make a well in the center of the ingredients and set aside.
• In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
• Beat for 1 minute with a handheld mixer on medium/low until frothy.
• (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
• Quickly fold ingredients together with rubber spatula until almost combined.
• Continue to fold in chocolate chips until a few wisps of flour remain.
• Do not overmix.
• Pour into a prepared tube pan and bake for 40-45 minutes or until done.
• The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
• Do not overbake.
• Let sit on a wire rack for 15 minutes and then unmold cake.
• Place right-side-up on a wire rack to cool completely.
• To serve, combine powdered sugar and rum in a small bowl.
• Place on a rimmed cake plate and glaze with the rum glaze.

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.

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 ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees.Line your 9x13 or 2- 8 inch cake pans with parchment. This step is optional, but makes it so much easier to remove the cake from the pan when you are done. You can see how I did it in the photo on post. If you don't want to use parchment paper, simply butter or spray the pan. You can also lightly coat with flour if you want to ensure an easy removal.Mix flours, baking powder, salt and cocoa in small bowl and set aside. Next add sugar and oil to medium sized bowl, mix well. I like to mix with a rubber spatula, but use whatever you feel comfortable using. I also prefer to mix this by hand as it is really easy to over mix this batter. Add in eggs. Mix to combine. Then add in the vanilla and yogurt. Again, mix to combine. Dry ingredients are next, mix only to combine. We want to be careful at this point to not over mix. Last up are the chocolate chips and grated zucchini. Again, only mix to combine. Pour the batter into your prepared pan. Place immediately into oven.Mine took about about 23 minutes to bake. it could take anywhere from 20-35 minutes. The time will vary depending on actual temp of your oven, thickness of pan altitude etc. Test with a toothpick. Now, you don't want it to come out completely dry. If you have a little on the toothpick, that is perfect. I always under bake my whole grain baked good just a touch as they will absorb more moisture even after you remove them from the oven. This is called carry over cooking. I wanted to ice mine when it was still a little warm. I did this because I wanted my icing to ooze on the cake. It was a personal choice, of course. If you prefer to wait until it cools do that!Now, sit back and enjoy. You deserve it!