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 SNACK CAKE
I like to make this when the zucchini in my garden gets ahead of me. It's a great way to get children to eat their veggies! -Margo Seegrist, Shelton, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHOCOLATE-ZUCCHINI SNACK CAKE
Make and share this Chocolate-Zucchini Snack Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; grease the parchment.
- In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-hight speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container of yogurt alternately in 2 batches. Transfer to the prepared pan.
- Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Nutrition Facts : Calories 273.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 41.3, Sodium 157.6, Carbohydrate 43.5, Fiber 3.2, Sugar 23.1, Protein 6.1
CHOCOLATE-ZUCCHINI SNACK CAKE
Tasty and a great way to have your veggies with your chocolate! This was printed in a 1989 issue of Cooking Light.
Provided by CaliforniaJan
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 12 ingredients in a large bowl; stir well.
- Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
- Cool completely in pan on a wire rack. Dust with powdered sugar.
CHOCOLATE ZUCCHINI CUPCAKES
I just love chocolate but I am not the hottest for really rich food during the summer, so a nice alternate to this dilemma is zucchini-chocolate cupcakes with cream cheese icing!
Provided by tayoush
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
- Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
- Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
- Combine zucchini, oil, and eggs in a large mixing bowl.
- Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
- Bake in the preheated oven for 25 minutes.
- While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
- Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.
Nutrition Facts : Calories 658.3 calories, Carbohydrate 75.7 g, Cholesterol 73.6 mg, Fat 38.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 12.9 g, Sodium 312.7 mg, Sugar 56.4 g
DOUBLE CHOCOLATE ZUCCHINI CAKE
I was trying to find a chocolate chip zucchini cake and ended up putting 4 recipes together to make this one - it turned out so good. Everyone likes it.
Provided by Gtahavefaith
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Sift dry ingredients into bowl.
- Exclude chocolate chips.
- Add wet ingredients into larger bowl.
- Exclude zucchini.
- Add dry ingredients to wet.
- Fold in zucchini and chips.
- Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
- Make Glaze.
- Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.
Nutrition Facts : Calories 500.7, Fat 27.6, SaturatedFat 12.3, Cholesterol 78.2, Sodium 465.7, Carbohydrate 61.4, Fiber 3.2, Sugar 36.6, Protein 7.2
NO FAT CHOCOLATE ZUCCHINI CAKE
Inspired by a recipe from itsjustme, modified to be healthy and still fantastic! Makes a snack cake--no frosting, no one will ever know there is zucchini in it!
Provided by Kasha
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Combine and beat egg whites, applesauce, sugar and vanilla extract.
- Stir in the zucchini.
- Mix all of the dry ingredients and add to wet mixture and mix very well.
- Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans.
- Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour.
- Sift over powdered sugar, if desired.
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
ZUCCHINI CHIP SNACK CAKE
Here's a mouthwatering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.-Mared Metzger Beling, Eagle River, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 410 calories, Fat 21g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 180mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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