Zucchini Chocolate Cake no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Zucchini Chocolate Cake Recipe no. 2.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 oz : Unsweetened Chocolate
2 ts : Baking Soda
3 c : Zucchini; Coarsely Grated
1 tb : Vanilla Extract
3/4 c : Utter, At Room Temp
1/2 c : Butter At Room Temperature
3 : Eggs; Beaten
2 c : Flour; Unbleached, Sifted
1 ts : Salt
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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The BEST Zucchini Chocolate Cake | You Won't Taste Zucchini In It!
Looking for a healthy and tasty dessert?
Try this zucchini cake - made with wholesome ingredients - and you won't even taste the zucchini in it!
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Healthy Treasures Cookbook
Anytime we use fresh vegetables such as this, I could sneak in so much nutrition in this recipe your family would never know. Well, let's get started making this zucchini cake.
Zucchini Chocolate Cake Recipe
2-1/2 cups freshly milled flour
1/3 cup cocoa
2 tsps baking powder and baking soda
1 tsp salt
1 cup sucanat
1/2 cup butter or oil
1/3 cup yogurt
2 tsp vanilla extract
1/2 cup chocolate chips
2 tsp cinnamon powder
1/2 cup nuts
3 cups shredded zucchini
Your flour can be freshly milled hard white hard red, soft white, any of those will work or if you want to get a little bit more flavorful and more delicious flavoring which is what my own personal opinion. You can use spelter, Emmer, Einkorn, or Kamut.
The more we stir this up the dry ingredients together first, the better incorporated all of the ingredients are going to be and we definitely want the baking powder, the baking soda and the salt to be equally uniform throughout the entire recipe.
If you find your mixes a little dry just because of the amount of flour you use, or if you did use a pumpkin puree and it's deliberate dry, not quite looking like a nice cake batter, you can go ahead and add in another half cup of the pumpkin puree. Or you could add a half a cup of olive oil, avocado oil, or even some melted butter.
Pour the batter into the pans and get it ready to bake. Two thirds full would be appropriate to allow room for it to expand. Then, bake at 350 for 40 minutes and we'll know it's done when either a knife or a cake tester comes out clean.
*****
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
*****
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Amazing Chocolate Cake | Chocolate Zucchini Cake!!
This is the only chocolate zucchini cake recipe you are ever going to need!! Its so chocolatey, moist and decadent. You won't taste the zucchini, but you will taste how delicious this cake is!
You can also make it into a regular 2 tier cake or even cupcakes! I hope you can give this a try!!
Ingredients:
1/2 c softened unsalted butter
1 3/4 c granulated sugar
1/2 c vegetable oil
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup dark cocoa powder
1/2 c milk
1 tsp espresso powder
3 cups shredded zucchini
2 1/2 c flour
1 c chocolate chips
Chocolate Ganache
1 cup chocolate chips
2 T heavy cream
#chocolatezucchinicake #zucchinicake #cakerecipe
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:
The best CHOCOLATE ZUCCHINI LOAF!
#chocolatezucchinicake #zucchinirecipes #cakerecipe
The best CHOCOLATE ZUCCHINI LOAF!
0:00 INTRO
0:30 OVEN & PAN
0:53 DRY MIX
1:10 BUTTER & COCONUT OIL
1:42 WET MIX
2:05 MIX THE CAKE BATTER
2:20 SHREDDED ZUCCHINI
2:30 ADD ZUCCHINI & CHOCOLATE
2:45 BAKE
3:25 SERVE
IMPORTANT!!! THE VIDEO SAYS BAKE FOR 15 - error! Bake for 45-50 minutes. Recipe on the website lists this correctly. Sorry!!!
Everyone loves this CHOCOLATE ZUCCHINI LOAF; the ingredients are easy to find, it doesn’t take a lot of time to assemble and it is really flavourful.
Like so many tried-and-true recipes, this one came to us from a friend of a friend who shared it with Carol’s bestie. Having now made it a bunch of times for my family and friends, I can attest that it sure is fantastic, and yes, folks just can’t get enough of it. Promise me you’ll try it.
When you do, share your chocolate zucchini bread just like we did - send this LINK to your friends and PIN the recipe to a favourite cake or dessert board on Pinterest. Lastly, don’t forget to take pics of all the delicious stuff you’re baking. Simply post those pics on Instagram or Facebook, tagging #weekendatthecottage when you do. We can hardly wait it to see them!
For now, here are some tips on making this CHOCOLATE ZUCCHINI LOAF:
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