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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Zucchini chocolate cake: the incredible recipe you'll fall in love with!
Have you ever tried to put zucchini into a cake? The result will surprise you!INGREDIENTS
2 eggs
¾ cup yogurt
¼ cup of oil
2 tsp vanilla
2 cups flour (all purpose)
2 cups sugar
½ cup cocoa
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp soda
1 tsp salt
2 cups grated zucchini
150ml / 0.65 cup cream
1 cup sugar
¼ tsp vanilla
¼ cup butter
120ml / 0.5 cup melted dark chocolate
METHOD
Mix eggs, yogurt, butter, vanilla. Sift flour, sugar, cocoa, baking powder, soda and salt through a sieve. Add egg mix and stir. Add the grated zucchini to the dough, mix. Place dough in a mold and bake for 30 minutes at 180 ° C / 350 ° F.
In a mixer, beat: cream, sugar, vanilla, melted chocolate with butter. Put the resulting mixture on the prepared cake.
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ZUCCHINI CHOCOLATE Cake
Zucchini Chocolate Cake
This Zucchini Chocolate Cake is one of the most amazing chocolate cakes you will ever make! Zucchini works like a pure magic in this zucchini chocolate cake recipe, adding just a lot of flavorless moisture to the cake. You would never even guess that this deliciously moist chocolate cake has zucchini in it! This zucchini chocolate cake is super delicious and nutritious. It is definitely not your regular chocolate cake. This zucchini chocolate cake has a super rich chocolate flavor, accompanied by hints of cinnamon, lemon, dried berries, and nuts. You should also fall in love with it’s chocolate cream cheese frosting!
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INGREDIENTS:
Cake:
- 500g (~2 medium) zucchini
- 225g (1 ¾ cup) flour
- 50g (½ cup) cocoa powder
- 160g (~¾ cup) brown sugar (can substitute with white sugar)
- 3 eggs
- 125g (~½ cup) vegetable oil
- 70g (~¼ cup) sour cream
- 2 Tbsp coffee (to intensify the chocolate flavor, you won't feel any coffee flavor at all) (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 100g (⅔ cup) chopped walnuts
- 50g (1/3 cup) raisins
- 50g (1/3 cup) dried berries (blueberries, cranberries, cherries, etc, or can just substitute with another 50g (1/3 cup) raisins)
- 2 tsp cinnamon (optional)
- 1 lemon (for zest, optional)
Chocolate Cream Cheese Frosting:
- 250g (1 ⅛ cup) cream cheese (room temperature)
- 90g (¾ cup) powdered sugar
- 125g (¾ cup) dark chocolate chips
- 125g (½ cup) cold heavy cream
Decoration:
- chopped walnuts
- dried berries (optional)
- dark color fresh berries (blueberries and/or blackberries) (optional)
- mint leaves (optional)
PAN SIZE: 2 round pans 8 inches in diameter (either springform or not)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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Music Credit:
Outta Here (Instrumental Version) - Humble Hey
Brave (Instrumental Version) - Humble Hey
When I Really Come Alive (Instrumental Version) - Wildflowers
Stay for a Little While (Instrumental Version) - Wildflowers
Love Will Find You Again (Instrumental Version) - Christopher Malley
#ZucchiniChocolateCake #ZucchiniChocolateCakeRecipe #HowToMakeZucchiniChocolateCake #HowToMakeACake
Chocolate Zucchini Cake | Food Network
Here's a sweet way to use up all that zucchini from your garden.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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 recipe from The Old Farmer's Almanac
Chocolate Zucchini Cake recipe from The Old Farmer's Almanac. Recipe can be found at:
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: