Best You Wont Know Its Decadent Chocolate Zucchini Cake Recipes

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

Ingredients

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.

YOU-WON'T-KNOW-IT'S DECADENT CHOCOLATE ZUCCHINI CAKE

You-Won't-Know-It's Decadent Chocolate Zucchini Cake image

This is not just zucchini bread with some cocoa added to make you think this is a chocolate cake. It's a wonderful moist, heavy-on-the-chocolate delicious cake. Truly, no one will ever know that there is zucchini in this recipe. And even my teenage daughter pronounced this recipe "a cinch to make."

Provided by NewNerdMom

Categories Dessert

Time 1h15m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup cocoa powder (Dutch-processed preferably)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces plain yogurt or 6 ounces vanilla yogurt
2 cups zucchini, grated and then cut into even smaller pieces (I use my food processor on a few pulses so that the pieces are quite small)

Steps:

Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
Preheat oven to 350 degrees.
Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour, cocoa, baking powder, baking soda, and salt.
Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
Fold in zucchini.
Pour into cake pan(s).
Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
Allow to cool for 10 minutes before removing from pans onto cooling rack.
Frost with your favorite frosting.