Best Best Chocolate Zucchini Cake Freezes Well Recipes

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CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

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.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

BEST EVER CHOCOLATE ZUCCHINI CAKE



Best Ever Chocolate Zucchini Cake image

I've been making this recipe for ions now. It was a collaboration between myself and a friend about 25 years ago. I haven't found one I like better. I hope you will agree. These loaves also freeze very well. Note: You could try using applesauce for some or all of the oil in order to reduce the fat content. However....I haven't tried it myself.

Provided by Diana 2

Categories     For Large Groups

Time 1h35m

Yield 2 8 x 4 loaves, 20 serving(s)

Number Of Ingredients 14

3 eggs, beaten
1 cup white sugar
1 cup brown sugar
1 cup oil
3 teaspoons maple extract
1 teaspoon vanilla
2 cups zucchini, grated with seeds removed
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup nuts, chopped
1 cup raisins

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.

Nutrition Facts : Calories 327.5, Fat 15.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 250.6, Carbohydrate 44.7, Fiber 2.2, Sugar 26.1, Protein 4.9

SUE'S CHOCOLATE ZUCCHINI CAKE



Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

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