Chocolate Zucchini Sweet Potato Cake Recipes

CHOCOLATE ZUCCHINI SHEET CAKE

Chocolate Zucchini Sheet Cake image

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

2 cups sugar
1 cup vegetable oil
3 large eggs
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 cups shredded fresh zucchini
1 tablespoon vanilla extract
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
6 tablespoons evaporated milk
1 pound (4 cups) confectioners' sugar
1 tablespoon vanilla extract

Steps:

In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Nutrition Facts : Calories 395 calories, Fat 17g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.

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

Ingredients

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

CHOCOLATE SWEET POTATO CAKE

Chocolate Sweet Potato Cake image

This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 14

Ingredients

2/3 cup butter, softened
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
1/2 cup milk
2 medium sweet potatoes, peeled, cooked, mashed and cooled
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup raisins
Confectioners' sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 378 calories, Fat 20g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE

Chocolate, Zucchini, Sweet Potato, Cake image

This cake must be good for you with zucchini, sweet potato, cherries and cocoa! How can you go wrong?

Provided by Rita1652

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or 1/2 cup buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potato
1 cup dried cherries, hydrated in
3 tablespoons rum or 3 tablespoons hot water
1 cup pecans, roughly chopped (optional)
1/2 cup chocolate chips (optional)
2 cups powdered sugar
1/4 cup water or 1/4 cup your favorite liqueur

Steps:

Preheat oven to 350 degrees.
Butter and flour a bundt pan.
Sift together first 7 ingredients.
Set aside.
In a mixer mix oil, sugar, honey add eggs and vanilla.
Mix dry ingredients into egg mixture then add buttermilk.
Stir in remaining ingredients.
Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
Let cool.
Invert onto cake dish.
Mix glaze and water and pour onto cake.

Nutrition Facts : Calories 546.1, Fat 20.1, SaturatedFat 2.9, Cholesterol 53.3, Sodium 376.7, Carbohydrate 86.1, Fiber 2.3, Sugar 59.1, Protein 5.7

SWEET POTATO CAKE

Sweet Potato Cake image

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Steps:

In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

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