Best 3 Dark And Moist Zucchini Cake Recipes

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Are you craving a dark and moist zucchini cake that is not only delicious but also a breeze to make? Look no further! This article will provide you with the ultimate guide to creating the perfect zucchini cake. With simple ingredients and easy-to-follow instructions, you'll be able to indulge in a moist and flavorful cake that is sure to impress your friends and family. Packed with zucchini, this cake not only offers a unique texture but also adds a healthy twist to your favorite dessert. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

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

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

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 SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE



Chocolate Sour Cream Zucchini Cake with Chocolate Glaze image

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Provided by Ken Haedrich

Categories     Dessert     Cake     Chocolate     Zucchini     Summer     Small Plates     Kid-Friendly     Birthday

Yield 16 servings

Number Of Ingredients 14

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Steps:

  • Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
  • Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
  • Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
  • Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
  • Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
  • Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
  • When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

MOIST CHOCOLATE ZUCCHINI CAKE



Moist Chocolate Zucchini Cake image

Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.

Provided by Erica Vasta

Categories     Dessert

Time 1h

Yield 1 9x13 inch cake

Number Of Ingredients 12

1 cup oil
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla
2 cups grated unpeeled zucchini
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
chocolate chips

Steps:

  • Preheat oven to 350F.
  • Mix first 5 ingredients together.
  • Mix next 6 ingredients in another bowl.
  • Combine.
  • Spread in a 9x13 inch pan.
  • Sprinkle with chocolate chips.
  • Bake for 45- 50 minutes.

Tips:

  • Choose the right zucchini: Use medium-sized zucchini that are firm and heavy for their size. Avoid zucchini that are too large, as they may be watery and lack flavor.
  • Grate the zucchini finely: This will help the zucchini blend into the batter more easily and create a moist cake.
  • Don't overmix the batter: Overmixing can make the cake tough. Combine the ingredients just until they are well blended.
  • Bake the cake at the right temperature: The ideal temperature for baking zucchini cake is 350°F (175°C). Baking the cake at a higher temperature can cause it to dry out.
  • Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from becoming runny.

Conclusion:

Dark and moist zucchini cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you have some zucchini on hand, be sure to give this recipe a try!

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