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
BEST EVER CHOCOLATE ZUCCHINI CAKE
I've been making this recipe for ions now. It was a collaboration between myself and a friend about 25 years ago. I haven't found one I like better. I hope you will agree. These loaves also freeze very well. Note: You could try using applesauce for some or all of the oil in order to reduce the fat content. However....I haven't tried it myself.
Provided by Diana 2
Categories For Large Groups
Time 1h35m
Yield 2 8 x 4 loaves, 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325*.
- In a large bowl mix together eggs, both sugars, oil and both extracts.
- Stir in grated zucchini. Set aside.
- In another bowl mix flour, baking powder, baking soda, salt and cocoa powder.
- Add to the zucchini mixture, mixing well.
- Fold in nuts and raisins.
- Pour into greased loaf pans.
- Bake for approximately 75 minutes or until tested done with a toothpick.
Nutrition Facts : Calories 327.5, Fat 15.7, SaturatedFat 2.3, Cholesterol 27.9, Sodium 250.6, Carbohydrate 44.7, Fiber 2.2, Sugar 26.1, Protein 4.9
SUE'S CHOCOLATE ZUCCHINI CAKE
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
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.
THE BEST CHOCOLATE CAKE EVER
My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.
Provided by Emily Passaro
Categories Dessert
Time 1h
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Sift together dry ingredients in a large mixing bowl.
- Add oil, coffee, and milk; mix at medium speed for 2 minutes.
- Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 325 for 25-30 minutes.
- Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
- To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
- In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
- Add chilled milk/flour mixture and beat for 10 minutes.
- Frost cake after is it completely cool.
- Refrigerate cake until just before serving.
Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5
CHOCOLATE ZUCCHINI CAKE
Make and share this Chocolate Zucchini Cake recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- Add liquid ingredients and mix well.
- Pour into a 9x13 inch pan.
- Bake 30-40 minutes at 350F.
BEST CHOCOLATE ZUCCHINI CAKE (FREEZES WELL)
Moist and fluffy chocolate cake with no hint of zucchini flavour. The zucchini just keeps it moist! Extremely quick to prepare, and always turns out well. Plus, there's so much zucchini in it, it's practically health food ... From my mom's friend Dina ...
Provided by MichelleAndErin
Categories Dessert
Time 1h5m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- *Note: for sour milk, just add a squirt of lemon juice to regular milk.
- Preheat oven to 325°F Grease a bundt pan and dist it with cocoa.
- Mix flour, sugar, eggs, margarin, oil, zucchini, and vanilla together in a big bowl.
- In a small bowl, mix the dry ingredients: salt, baking powder,baking soda, cinnamon, cloves, nutmeg, cocoa.
- Alternately add milk and dry stuff to zucchini mixture, until all is mixed together.
- Pour into pan and pop it in the oven for 45min, or longer, depending on toothpick test.
- Recommended: drizzle with the chocolate chips just before putting it into the oven -- seems like shaved/sliced almonds would be grreat on it also!
- Alternative topping: instead of the chocolate chips, use Fudge Icing Recipe #78040 from this web site (http://www.recipezaar.com/Fudge-Icing-78040). I tried a few frostings and this one was the best with this cake and SO EASY! Amazing consistency.
Nutrition Facts : Calories 284.5, Fat 14.5, SaturatedFat 2.3, Cholesterol 36.3, Sodium 279.7, Carbohydrate 35, Fiber 1.2, Sugar 17.7, Protein 4.2
ZUCCHINI CHOCOLATE CHIP CAKE
This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.
Provided by H Sankey
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
- Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 42 g, Cholesterol 39.1 mg, Fat 17 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 150.1 mg, Sugar 25.3 g
MOIST CHOCOLATE ZUCCHINI CAKE
Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x13 inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- Mix first 5 ingredients together.
- Mix next 6 ingredients in another bowl.
- Combine.
- Spread in a 9x13 inch pan.
- Sprinkle with chocolate chips.
- Bake for 45- 50 minutes.
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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- Preheat the oven to 325 degrees F / 165 degrees C. Generously grease a 12-cup / 2.8L Bundt pan and dust with cocoa powder.
- In a medium bowl, sift together the flour, baking soda, salt, and 2/3 cup / 50g cocoa powder. Sift to remove any lumps.
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