Zucchini Chocolate Loaf Cake | Easy Vegan Dessert Idea
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Hello, my sweet tooth friends!
With zucchini season in full swing, I couldn't resist trying my hand at making some zucchini bread. But what I ended up with was even better - this super indulging vegan zucchini chocolate loaf cake.
I hope you like it as much as I did.
Thanks for watching!
Neelam
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.
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How to Make Zucchini Chocolate Cake | Cake Recipe | Allrecipes.com
Get the recipe for Chocolate Zucchini Cake III at
Watch how to make delicious chocolate cake with a base of zucchini. It's a great recipe for summer when you have extra zucchini, and this cake is sure to become a family favorite.
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Healthy Chocolate Zucchini Muffin ll Easy Zucchini Muffin ll Double Chocolate Zucchini Muffins
Chocolate, muffins! Those are totally good combinations! Specially when we added Zucchini, make these muffins more special. This Chocolate Zucchini Muffin is one of the easiest and the yummiest recipe I've ever made. I bet everyone could to make this muffin at home because the ingredients are absolutely easy to get!
So why don't you rock your kitchen and try this EASY Chocolate and Healthy ZUCCHINI Muffin at home!
Ingredients:
- 1 1/2 cup shredded Zucchini
- 1 cup flour
- 1/2 cup unsweet chocolate powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup melted butter
- 1/4 cup oil
- 2 eggs
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Toppings:
- Chocolate chips
- Cashew
#HealthyChocolateZucchiniMuffin#EasyZucchiniMuffin#DoubleChocolateZucchiniMuffins#
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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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
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