Best 6 Chocolate Zucchini Cake Ii Recipes
Chocolate zucchini cake is a moist and delicious dessert that is perfect for any occasion. It is made with fresh zucchini, which adds a subtle sweetness and texture to the cake. The chocolate flavor is rich and decadent, and the cream cheese frosting is the perfect finishing touch. This cake is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CHOCOLATE CAKE
Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter then add oil and sugar; mix.
- Add next 8 ingredients; mix well.
- Fold in the chips and nuts by hand.
- Put in a greased and floured 9 x 13 pan.
- Bake at 325° for 1 hour or until done.
SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
CHOCOLATE ZUCCHINI CAKE
The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE ZUCCHINI CAKE
I was trying to find a chocolate chip zucchini cake and ended up putting 4 recipes together to make this one - it turned out so good. Everyone likes it.
Provided by Gtahavefaith
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Sift dry ingredients into bowl.
- Exclude chocolate chips.
- Add wet ingredients into larger bowl.
- Exclude zucchini.
- Add dry ingredients to wet.
- Fold in zucchini and chips.
- Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan.
- Make Glaze.
- Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.
Nutrition Facts : Calories 500.7, Fat 27.6, SaturatedFat 12.3, Cholesterol 78.2, Sodium 465.7, Carbohydrate 61.4, Fiber 3.2, Sugar 36.6, Protein 7.2
ZUCCHINI CAKE II
This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.
Provided by Joan
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
- Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g
Tips:
- Choose the right zucchini. For this recipe, it's best to use a medium-sized zucchini that is firm and has a deep green color. Avoid zucchini that is too soft or has blemishes.
- Grate the zucchini finely. This will help it blend into the cake batter more easily and evenly.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Chocolate zucchini cake is a delicious and moist cake that is perfect for any occasion. It's also a great way to use up extra zucchini from your garden. With its rich chocolate flavor and subtle zucchini taste, this cake is sure to be a hit with everyone who tries it.
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