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How To make Chocolate Zucchini Cake
1 c Brown sugar
1/2 c Sugar
1/2 c Butter
1/2 c Oil
3 Eggs
1/2 c Buttermilk
1 ts Vanilla
2 1/2 c Flour
4 tb Cocoa
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
3 Zucchini, about 6" long,
-shredded (2 c) 1/2 c To 1 c chocolate chips
From: Connie Dobrowolski: Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack. This is a really moist cake that may last for awhile. **************************************************************** From: Janice Norman About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli makes. 1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2
1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c
sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand) Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake. **************************************************************** From the Times-Picayune (Ellen) 1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2
tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream.
How To make Chocolate Zucchini Cake's Videos
Chocolate Zucchini Cake
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup white sugar
1 stick butter
1/2 cup oil
1/2 cup buttermilk
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
4 Tablespoons cocoa
2 1/2 cups all- purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini
1 cup chopped pecans
1 cup chocolate chips
Cream together both sugars, butter, and oil.
Mix together the butter milk and soda.
Add eggs, vanilla, and buttermilk to the sugar mixture.
Sift together the dry ingredients then add. Mix well.
Stir in zucchini and nuts. Pour into a greased and floured 9 x 13“ cake pan. Sprinkle chocolate chips on top.
Bake at 350° for 30 to 35 minutes or until the center tests done.
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#zucchini #chocolatezucchinicake #cake #chocolate #desserts
Chocolate Zucchini Cake Recipe (my fave chocolate cake!) - Pai's Kitchen
This is my favourite chocolate cake recipe which I've been making for 10 years! It's super moist and chocolatey, and I also made this cake using 50% whole wheat flour and a ton of zucchini (to make up for the white chocolate cream cheese frosting!). It's also very easy to make, and it is a forgiving batter that is essentially foolproof, not to mention beautiful to serve once you frost it and sprinkle it with some pistachios!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chocolate Zucchini Cake
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September seems like the beginning of fall but the garden is still giving some summer produce. Conundrum! Thankfully, there are plenty of old recipes that provide ways to use up zucchini and I love them! They aren’t all healthy but some of them are just plain good.
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This chocolate cake has no real point to the addition of the zucchini, but it's what we had almost weekly towards the end of summer. A welcome twist is the warm spices added, just giving a hint of fall. It's always moist, has a perfect texture, and to drive home the nostalgia, it’s baked in a Bundt pan, because why not?
INGREDIENTS:
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or sour milk (2 tsp vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 2 cups grated zucchini, seeds removed
- 1/2 cup chocolate chips (miniature variety preferred)
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil, and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray large 12 cup Bundt pan with nonstick baking spray and fill with batter. Bake until a skewer inserted in middle comes out clean, 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
#baking #zucchini #chocolatecake #bakersofyoutube
Chocolate Zucchini Cake
Chocolate Zucchini Cake
❤INGREDIENTS❤
4 large egg
1/2 cup veg.oil
3/4 cup buttermilk
2 tsp.vanilla extract
3 cups shredded zucchini
3 cups all purpose flour (spooned & leveled)
1/2 cup dark cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp.baking soda
1 tsp.baking powder
1 tsp.salt
1 tbsp.ground cinnamon
1/4tsp.ground nutmeg
12 ounces melted chocolate
1 cup chocolate chips
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Chocolate Zucchini Bread
The richest, most decadent chocolate bread you will ever have is a Chocolate ZUCCHINI Bread... Yes really. Zucchini?? Can't taste it, can't see it. Makes it SO MOIST!!
Don’t want to bake an entire cake? Make these chocolate zucchini mug cakes instead! #shorts
Although it may seem odd, zucchini makes a great addition to so many different desserts, including may with chocolate as a base. But if you don’t want to make an entire cake, try these single-serve mug cakes instead!
- 1/4 cup all-purpose flour
- 2 tbsp white granulated sugar
- 2 tbsp cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp kosher salt
- 4 tbsp milk
- 2 tbsp neutral oil
- 1/2 tsp vanilla extract
- 1/4 cup shredded zucchini
- 1/4 cup chocolate chips
Makes 2 small mug cakes or 1 large mug cake.
#zucchiniseason #mugcake #kitchenhack #lazyrecipe