How To make Chocolate Zucchini Cake2
1/2 cup Soft margarine
1/2 cup Oil
1 3/4 cups Sugar
2 1/2 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
2 cups Grated zucchini
2 large Eggs
1 teaspoon Vanilla
1/2 c cuban black beans
4 tablespoons Cocoa
1/2 teaspoon Cinnamon
1/4 cup Chocolate chips
Cream Cheese Frosting:
3 ounces Cream cheese softened
4 tablespoons Butter :
softened
1 Dash salt
1 teaspoon Vanilla
2 1/2 cups Sifted powdered sugar
Cream together the margarine, oil and sugar. Add eggs, vanilla, and sour mil k. Mix well. Add dry ingredients after sifting them together. Beat well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate chi ps. Bake at 350'F. for 35 min. or until done. This is GREAT topped with cream cheese frosting. Cream together the cream cheese and butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend well. Frost ca ke.
How To make Chocolate Zucchini Cake2's Videos
2 Ingredient No Bake Chocolate Cake
This easy chocolate cake is just 2 ingredients. It tastes like a flourless chocolate cake but doesn't require baking. It doesn't contain any flour, eggs, or oil. You can view the full recipe here:
Amazing Chocolate Cake
My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there!
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.
Full Recipe:
I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!
#chocolatecake
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Keto Chocolate Chip Zucchini Bundt Cake!
Ingredients:
Cake:
2 large eggs
1 cup sugar substitute (I used Monkfruit.)
1/2 cup vegetable oil
1/4 cup sour cream
2 tsp vanilla extract
1 cup Carbquik or other flour substitute
1/2 cup whey protein powder, vanilla or regular (If you don't have any just add more Carbquik.)
1 tsp baking soda
1/2 tsp salt
1 cup sugar free chocolate chips
1 1/2 cups shredded zucchini, placed in a tea towel and wrung out to remove the excess moisture
Chocolate Ganache:
2/3 cup sugar free chocolate chips
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
Other:
bundt pan
Directions:
1. Preheat the oven to 350 degrees and generously spray the bundt pan with cooking spray.
2. In a large bowl, mix the eggs, sugar substitute, vegetable oil, and sour cream with a whisk until combined.
3. Add the Carbquik, whey protein powder, baking soda and salt and stir with a spatula to incorporate.
4. Fold in the zucchini.
5. Fold in the sugar free chocolate chips.
6. Transfer to the prepared bundt pan and give it a few light taps on the counter to remove any air bubbles.
7. Bake 38-42 minutes.
8. Remove from the oven and let sit in the pan 15 minutes before inverting to a cooling rack or serving platter.
9. When it is cool, add the sugar free chocolate chips and heavy whipping cream to a microwavable safe bowl and cook 50-60 seconds.
10. Stir until combined.
11. Add in the vanilla extract and stir to combine.
12. Let sit 5 minutes, stir again, and drizzle onto the cooled cake. (It is pretty thick but you have plenty to cover the entire cake so I just spread mine.) Enjoy!!!
This cake is so moist and so tasty!!! According to my calculations each piece is only 3 net carbs!!! I cut mine into 16 pieces and the entire cake was 48 carbs. You could easily make it non keto by using all purpose flour, sugar, and chocolate chips that aren't sugar free. Thanks so much for watching! I appreciate you all!
Chocolate Zucchini Cake ???? #baking #viral #fb #cake #ofw #hashtag
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.
#chocolatecake #zucchinicake #freashzucchini #snackcake #chocolatezucchinicake #inthekitchenwithdinah @magnolia #webelieveinhome
Zucchini Cake
Liz from Night Owl Crafts Australia shows how to make a delicious Zucchini Cake.
The recipe is as follows:-
Cake
2 large or 3 medium zucchini
Rind of two limes finely grated
3/4 cup vegetable oil
1 1/2 cup caster sugar
3 eggs
2 teaspoon vanilla paste
1/2 cup pistachio nuts chopped
3/4 cup almond meal
2 cups self raising flour sifted
2 teaspoons ground cardamom sifted
Glaze
60 gram butter
Juice of one lime
1 cup pure icing sugar
Extra chopped pistachio nuts to sprinkle on top
Liz can be contacted at nightowlcraftsau@gmail.com or visit her web site nightowlcraft.com for more craft ideas