CHOCOLATE ZUCCHINI CAKE
Make and share this Chocolate Zucchini Cake recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- Add liquid ingredients and mix well.
- Pour into a 9x13 inch pan.
- Bake 30-40 minutes at 350F.
ELIZABETH'S CHOCOLATE ZUCCHINI CAKE
I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.
Provided by NitaD
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Melt chocolate, oil and butter at low heat.
- Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
- In another bowl sift together flour, cocoa, soda, baking powder and salt.
- Mix all ingredients alternating wet and dry.
- Finally add zucchini.
- Bake in greased and floured Bundt pan at 350 degrees F.
- For 40-60 minutes or until straw comes out clean.
Nutrition Facts : Calories 321.1, Fat 19.7, SaturatedFat 8.6, Cholesterol 50.3, Sodium 422.8, Carbohydrate 36.2, Fiber 3.1, Sugar 19.9, Protein 5.1
CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)
A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.
Provided by Outta Here
Categories Dessert
Time 43m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Spray a 9 x 13 baking pan with nonstick cooking spray.
- In a large bowl, combine the first seven ingredients and mix well.
- Add remaining ingredients and stir until well blended.
- Pour into prepared pan.
- Bake for 30-35 minutes, until an inserted toothpick comes out clean.
- Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
Nutrition Facts : Calories 197.6, Fat 8.6, SaturatedFat 1.1, Cholesterol 25.1, Sodium 294.9, Carbohydrate 26.8, Fiber 1.8, Sugar 8, Protein 4.7
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SUE'S CHOCOLATE ZUCCHINI CAKE
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
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.
CHOCOLATE ZUCCHINI CAKE III
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
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
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