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 SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 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., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SPICE ZUCCHINI CAKE
Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour a 10-inch fluted tube pan.
- Preheat oven to 350°.
- Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
- In large bowl beat oil and brown sugar till well combined.
- Add eggs and vanilla, blending well.
- Stir in zucchini.
- Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
- Pour into prepared pan.
- Bake 350° 45-50 minutes till it tests done.
- Cool 15 minutes, then turn out and finish cooling on wire rack.
- Serve plain or topped with Cool whip/or whipped cream.
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.
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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