Best 5 You Wont Know Its Decadent Chocolate Zucchini Cake Recipes
Decadent chocolate cake is a classic dessert loved by many, but it's often seen as an indulgent treat due to its high calorie and sugar content. However, it's possible to enjoy a rich and flavorful chocolate cake without all the guilt. This article will guide you on how to make a decadent chocolate zucchini cake that is moist, flavorful, and surprisingly healthy. By incorporating zucchini into the recipe, you can reduce the amount of butter and sugar needed, while still achieving a moist and delicious texture. Additionally, zucchini adds a boost of nutrients, making this cake a more balanced and wholesome treat.
Let's cook with our recipes!
DECADENT CHOCOLATE ZUCCHINI CAKE
Steps:
- Prepare and weigh all the ingredients.
- Preheat the oven at 400F.
- In a mixing bowl, beat the eggs. Add the sugar and mix some more
- Add the baking powder, whisk some more.
- Add the flour. Mix until smooth.
- Cut the chocolate into small pieces and melt in the microwave (30 seconds at the time) or in a pot on a water bath (place chocolate in a small pot and place this pot into a bigger one that has about 2 inches of water. Place on a the stove on medium high and the chooclate will melt without burning)/
- Pour it over the mixed batter. Mix until smooth.
- Shred the zucchini and drain the excess water out of it with a paper towel. Add it to the batter and mix.
- Grease the oven dish of your choice with butter or olive oil if you wish.
- Bake for 30 min at 400F or until your knife come out dry when you pinch the middle.
- It's ready! Enjoy and store in a container for a few days...
Nutrition Facts : Calories 182 kcal, Carbohydrate 29 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 58 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
SNEAKY MOMMY'S CHOCOLATE ZUCCHINI CAKE
I've taken my old chocolate zucchini cake recipe, cut out almost all of the bad stuff and loaded it up with so many fruits and vegetables that it's more like a baked salad than a cake. The funny thing is that it turned out so moist and tasty that you'll find yourself fighting with the kids for the last piece. Try it once and you'll be a believer too!
Provided by A & R's Mommy
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
- Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29.8 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 18 g
CHOCOLATE LOVER'S ZUCCHINI CAKE
Steps:
- Preheat oven to 325°.
- Grease and flour a Bundt pan.
- In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
- Add in vanilla, and mix until well combined.
- In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
- Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
- Slowly mix in the milk.
- After everything is well combined, stir in the zucchini.
- Pour into bundt pan and bake for approximately 60 minutes.
- Cake will be done when tooth pick inserted comes out clean.
- *Check cake at 50-55 minutes
- In a medium size mixing bowl, add melted butter. Mix in cocoa.
- Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
- After frosting is well blended, add in vanilla.
- Makes about 2 cups of frosting.
- Frost cake once cake has cooled.
CHOCOLATE ZUCCHINI CAKE IV
A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.
Provided by JEANROSE
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
- In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42.4 g, Cholesterol 50.4 mg, Fat 10.8 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 377.6 mg, Sugar 25.6 g
YOU-WON'T-KNOW-IT'S DECADENT CHOCOLATE ZUCCHINI CAKE
This is not just zucchini bread with some cocoa added to make you think this is a chocolate cake. It's a wonderful moist, heavy-on-the-chocolate delicious cake. Truly, no one will ever know that there is zucchini in this recipe. And even my teenage daughter pronounced this recipe "a cinch to make."
Provided by NewNerdMom
Categories Dessert
Time 1h15m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
- Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
- Preheat oven to 350 degrees.
- Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
- In large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Combine flour, cocoa, baking powder, baking soda, and salt.
- Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
- Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
- Fold in zucchini.
- Pour into cake pan(s).
- Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
- Allow to cool for 10 minutes before removing from pans onto cooling rack.
- Frost with your favorite frosting.
Tips:
- Use a fine grater to shred the zucchini. This will help the zucchini blend into the cake batter smoothly and evenly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake the cake, or it will be dry.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in the refrigerator for up to 3 days.
Conclusion:
This decadent chocolate zucchini cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The zucchini adds a subtle sweetness and moisture to the cake, while the chocolate chips add a rich and decadent flavor. This cake is sure to be a hit at your next party or gathering.
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