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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
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
Chocolate Zucchini Cake (healthy + gluten free!)
Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi's vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert! This post is sponsored by siggi’s.
RECIPE:
Chocolate Zucchini Cake | Sally's Baking Recipes
Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you can’t taste it!), this is the most decadent way to eat your greens.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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• More of Sally's baking recipes:
Chocolate Zucchini Cake Recipe
This chocolate zucchini cake is an absolute delight. The recipe is incredibly simple, you don’t even need a hand mixer to prepare it.
00:44 Ingredients:
2 cups (300g) zucchini, grated
1 ¼ cup (160g) all purpose flour, sifted
½ cup (60g) unsweetened cocoa powder, sifted
1 tsp. (5g) baking soda
½ tsp. (2g) salt
1 tsp. (2g) vanilla flavor
½ cup (100g) white granulated sugar
2 eggs room temperature
¼ cup (60g) sour cream
¼ (60ml) vegetable oil
3 oz. (90g) dark chocolate, chopped
00:00 Intro
00:44 Preparing the batter
02:48 Preparing the zucchini
03:32 Adding a chocolate
04:21 Baking time
04:40 Enjoying the chocolate zucchini cake
Instructions:
1. Preheat oven to 350F (180C). Grease and line a 9×8 inch (23x20cm) square cake pan with parchment paper.
2. In a bowl whisk together the dry ingredients: 1 ¼ cup (160g) of all purpose flour, ½ cup (60g) of unsweetened cocoa powder, 1 tsp. (5g) of baking soda, 1 tsp. (2g) of vanilla flavor and ½ tsp. (2g) of salt. Set aside until ready to use.
3. In another bowl, whisk 2 eggs with ½ cup (100g) of white granulated sugar, ¼ cup (60g) of sour cream and ¼ cup (60ml) of vegetable oil. Once these are well combined add flour mixture and stir well. Then add 2 cups (300g) of grated zucchini and 3 oz. (90g) of dark chocolate.
4. Pour the batter evenly, add some chocolate on top. Bake for about 40-45 minutes or until a toothpick comes out clean from the center.
5. Let the cake cool completely on a wire rack.
6. Enjoying.
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Chocolate Zucchini Cake | Food Network
Here's a sweet way to use up all that zucchini from your garden.
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Chocolate-Zucchini Cake
Recipe courtesy of Food Network Kitchen
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
Directions
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.
Recipe courtesy Food Network Magazine
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Chocolate Zucchini Cake | Food Network
Chocolate Zucchini Cake | Ep #348
Hi Everyone!
Today we will be making a very moist & delicious chocolate zucchini cake!
This cake is amazing and you can't even taste the zucchini, it just adds texture. It has a wonderful chocolate frosting that is made in a blender. Doesn't get any better than this.
Enjoy!
Cake:
2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1-3/4 cups sugar
2 large eggs
1-3/4 cups sour cream
1/3 cup vegetable oil or any flavorless oil
1 teaspoon vanilla extract
1-3/4 cups shredded zucchini (about 2 small zucchinis)
Frosting:
2/3 cup half & half cream
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/3 cup salted butter
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