Buttermilk Chocolate Zucchini Cake Recipes

Steps:

• Cream butter then add oil and sugar; mix.
• Add next 8 ingredients; mix well.
• Fold in the chips and nuts by hand.
• Put in a greased and floured 9 x 13 pan.
• Bake at 325° for 1 hour or until done.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

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:

• Heat oven to 350°.
• Butter and flour 2 loaf pans.
• Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
• Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
• While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
• Stir the vanilla into the buttermilk.
• Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
• (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
• Fold in the zucchini and chocolate.
• Divide batter into the 2 pans.
• Bake until tester comes out clean, about 55 minutes.
• (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

Steps:

• In a large bowl, cream sugars, butter and oil. Add eggs, vanilla and buttermilk; mix well. Sift together dry ingredients; add to creamed mixture. Add zucchini and stir until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes or until cake tests done.

Steps:

• In a large bowl, beat eggs until fluffy.
• Add sugar gradually, beating until mixture is thick and lemon-colored.
• Beat in vanilla and butter.
• Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
• Beat until smooth.
• Fold in zucchini and walnuts.
• Divide batter into four greased and floured 8 or 9-in. round pans.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
• Cool in pans 10 minutes; remove to wire wracks and cool completely.
• For frosting, beat all ingredients in a large bowl until creamy.
• Frost between layers and on sides and top of cake.

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:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan.
• Stir flour, cocoa powder, salt, and baking soda together in a bowl.
• Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract.
• Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter.
• Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.

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.

Steps:

• In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
• Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl; whisk until fully combined. Add coffee, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes; batter will be thin. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

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.