Moist Chocolate Zucchini Cake Recipes

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. 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 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:

• 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 oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
• FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
• Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
• FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
• To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

Steps:

• cream sugar, oil and butter.
• add eggs, yogurt and vanilla.
• sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
• fold in zucchini and chocolate chips.
• spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
• cool completely and frost
• beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
• refrigerate until serving.

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• Generously grease a nonstick 10-inch tube pan.
• In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Make a well in the center of the ingredients and set aside.
• In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
• Beat for 1 minute with a handheld mixer on medium/low until frothy.
• (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
• Quickly fold ingredients together with rubber spatula until almost combined.
• Continue to fold in chocolate chips until a few wisps of flour remain.
• Do not overmix.
• Pour into a prepared tube pan and bake for 40-45 minutes or until done.
• The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
• Do not overbake.
• Let sit on a wire rack for 15 minutes and then unmold cake.
• Place right-side-up on a wire rack to cool completely.
• To serve, combine powdered sugar and rum in a small bowl.
• Place on a rimmed cake plate and glaze with the rum glaze.

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.

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:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

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:

• 1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
• 2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
• 3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
• 4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon-don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
• 5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
• Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
• Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).