How To make Chocolate Zucchini Cake2

Chocolate Zucchini Cake

This really makes a nice light and fluffy cake!

2 medium zucchini, grated fine and water squeezed out
1/ 2 cup butter, room temp
1/2 cup oil
2 eggs, room temp
2 3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1/2 cup buttermilk

*Add chocolate chips or nuts or both!*

Dust with confectioners sugar or make a cream cheese frosting!

Chocolate Zucchini Cake, fudgy, and delicious you wont know you're eating vegetables

This is my favorite summer cake to use zucchini. It is moist, chocolatey, and oh so good! You'd never know there was zucchini in it. Topped with chocolate chips, it makes a great snack cake for the lake, picnics, or any summer gathering.

Chocolate Zucchini Cake
2 eggs
1/2 C oil
1 3/4 C sugar
1/2 C butter, melted
1 tsp vanilla
1/2 C sour milk (add 1 Tbsp vinegar to milk)
4 Tbsp cocoa
2 1/2 C flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
2 C shredded zucchini
1/2 C chocolate chips for top

Mix wet ingredients together and then add the dry. Add zucchini last and top with chocolate chips-then pour batter into a greased 9x13. bake 350 degrees for 40 minutes.

The gluten free/egg free version I made tasted great, however it was very crumbly. I would recommend Bob's Red Mill egg replacer if you need egg free.

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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!

How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.

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You Won't Taste the Zucchini in This Chocolate Cake

This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll never taste the zucchini! I top mine with a chocolate cream cheese frosting that’s simple and not-too-sweet.

Recipe:

Ingredients
For Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup steaming hot or boiling water (118ml)
10 Tablespoons melted butter (141g)
1 cup sour cream (240g)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups shredded zucchini - patted dry with a paper towel (200g before drying)
For Frosting
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
2 ½ cups powdered sugar (315g)
⅓ cup cocoa powder (35g)
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping, optional

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Instructions
00:00 Introduction
For Cake
00:37 Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
01:46 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
02:15 Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
02:52 Add butter and whisk until combined.
03:23 Add sour cream, egg, and vanilla extract and whisk well.
04:12 Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform – do not overmix or cake will be dense and dry.
05:09 Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
05:53 Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
07:05 Stir in cocoa powder.
07:14 Add vanilla extract and salt and stir until smooth and well combined.
07:50 Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.

Notes
Storing
Cover with foil or plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Cake may also be frozen for several months.

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Best Chocolate Zucchini Cake Recipe

This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It’s easy to make (no mixer required) and topped with the most delicious chocolate ganache! It’s the best zucchini cake recipe you’ll ever eat!

Get the recipe:

Do not eat any bread! Try this easy and quick sweet potato recipe!

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Do not eat any bread! Try this easy and quick sweet potato recipe!


INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut