Bestchocolatezucchinicakefreezeswell Recipes

Steps:

• In a mixing bowl, beat eggs, oil, sugar and vanilla.
• Stir in zucchini.
• Combine dry ingredients; add to zucchini mixture and mix well.
• Pour into two greased 8x4x3-inch loaf pans.
• Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

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.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
• In a large bowl, beat eggs.
• Beat in sugar and oil.
• Add cocoa, vanilla, zucchini, and stir well.
• Stir in flour, baking soda, baking powder, salt and spices.
• Mix just until moist.
• Pour batter into prepared muffin tins until 2/3 full.
• Bake at 350 for 20-25 minutes.
• Remove from pan and cool on a wire rack.
• Store loosely covered.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

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.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 325 degrees.
• Butter & flour a 9x13 pan.
• Sift flour, cocoa powder, baking soda, & salt into a medium size bowl.
• Beat sugar, butter, & oil with dry ingredients until well blended.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Mix in dry ingredients alternately with buttermilk in 3 additions each.
• Stir in grated zucchini.
• Pour batter into prepared pan.
• Sprinkle chocolate chips & nuts (optional) over top.
• Bake about 50 minutes, testing with toothpick.
• Cool cake in pan.

Steps:

• Heat oven to 325 degrees. coat 13x9x2 inch baking pan with nonstick cooking spray.
• in a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. set aside.
• in another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. beat in sour cream and vanilla, then flour mixture. beat on medium for 2 minutes.fold in zucchini and chocolate.
• spread into pan. sprinkle nuts on top. bake 325 for 30 to 35 min or until toothpick inserted in center comes out clean. cool in pan on wire rack. to serve, cut into 16 bars.

Steps:

• 1. Combine butter, sifted cocoa and milk in a saucepan, stir over low heat without boiling until butter is melted; cool to room temperature.
• 2. Grease a deep 20cm round cake pan.
• 3. Beat eggs in a small bowl with electric beater until thick and creamy. Gradually beat in sugar, beating until dissolved between each addition.
• 4. Transfer to a large bowl. Fold in half the sifted flour and half the cocoa mixture, then remaining flour and cocoa mixture. Pour into prepared pan.
• 5. Bake at 190 degrees celsius for about 40minutes. Stand 5minutes before turning onto a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
• Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
• Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don't overcook.

Steps:

• Heat electric fry pan to 250°F.
• Mix eggs and milk in bowl.
• Soak handful of zucchini slices in mixture.
• Lightly shake them off and coat them with flour.
• Place each slice in the fry pan with plenty of butter.
• Repeat until all slices are in the pan.
• Cook until each side is dark brown.
• Salt and pepper slices to taste.
• Enjoy!