ZUCCHINI CHOCOLATE CAKE
This Zucchini Chocolate Cake is moist and delicious, easy to make, and packed with delicious chocolate flavour and fresh zucchini!
Provided by Chrissie
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular pan (or equivalent size) by greasing it and lining the bottom and sides with parchment paper.
- In a large bowl, combine the melted butter, oil, sugar, eggs, vanilla, buttermilk, and shredded zucchini with a whisk until well combined.
- To a separate bowl (or in the same bowl, on top of the wet ingredients), add the flour, cocoa, baking soda, cinnamon, cloves, and salt.
- Mix together well with a spatula until combined and no streaks of flour remain.
- Pour the batter into the prepared pan immediately and sprinkle the chocolate chips over the top of the batter.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool in the pan until cooled completely before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 417 kcal, Carbohydrate 56 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 285 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 4 g
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
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
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.
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