CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
- Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2 and 3 cups is perfect.
- Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.
- Whisk the flour, baking soda, salt, cinnamon and cocoa powder together. Reserve a couple tablespoons of the mixture, set aside.
- Stir the flour mixture into the wet mixture just until combined.
- Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.
- Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting onto a plate. Let cake cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
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
CHOCOLATE ZUCCHINI CAKE
The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
YUMMY ZUCCHINI CHOCOLATE CAKE
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
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.
SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE
I've taken my old chocolate zucchini cake recipe, cut out almost all of the bad stuff and loaded it up with so many fruits and vegetables that it's more like a baked salad than a cake. The funny thing is that it turned out so moist and tasty that you'll find yourself fighting with the kids for the last piece. Try it once and you'll be a believer too!
Provided by A & R's Mommy
Categories Squash Recipes
Time 3h5m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
- Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.8 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 18 g
MOM'S CHOCOLATE ZUCCHINI COOKIES
You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green.
Provided by bounce
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 60
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
- Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 15.4 g, Cholesterol 6.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 119.2 mg, Sugar 8.3 g
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