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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Chocolate Zucchini Snack Cake | Clean & Delicious
This Chocolate Zucchini Cake tastes just like Devils food cake. It rich, moist chocolatey and packs in two cups of veggies!
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CHOCOLATE ZUCCHINI SNACK CAKE RECIPE:
2 eggs
1 tbsp. vanilla extract
1/2 cup coconut sugar (or brown sugar)
1/4 cup unsweetened apple sauce
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp. salt
2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
1/2 cup mini chocolate chips + 1/4 cup to sprinkle on
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The BEST Chocolate Zucchini Cake Recipe
This is by far the moistest and most naturally leveled chocolate cake I have ever made. Do not worry, you will not taste or feel the zucchini in the cake. If you do not know there is zucchini inside, you would never find out. I also added some cinnamon which gives this cake almost a Mexican chocolate flavor. My Mexican-american sister in-law said it smells like the hot chocolate of her grandmother while the cake was in the oven. It is that good!
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Chocolate Zucchini Cake Recipe
You (and your kids) will never know this rich, chocolate zucchini cake recipe has two full cups of shredded zucchini inside. The mild flavors of zucchini blend right into the chocolatey batter, making this cake a healthier options when your sweet tooth starts calling for dessert.
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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.
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