CHOCOLATE ZUCCHINI SHEET CAKE
I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Nutrition Facts : Calories 395 calories, Fat 17g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ZUCCHINI SHEET CAKE W/ CUSTARD SAUCE
This chocolate zucchini cake has sliced almonds and milk chocolate chips in it and is served with a velvety almond custard sauce over the top! Yum!
Provided by Nancy Allen
Categories Cakes
Time 50m
Number Of Ingredients 14
Steps:
- 1. In a large mixing bowl, beat sugar, oil and butter. Add the eggs, buttermilk, and vanilla. mix well.
- 2. Combine flour, cocoa, baking soda, cinnamon and cloves. Gradually add to oil mixture. Stir in the zucchini, chocolate chips and almonds.
- 3. Pour into greased 15 inch cookie sheet with sides. Bake at 325 for 30-35 minutes until center tests done. Remove from heat to cool. Serve with warm custard sauce (see recipe)
CHOCOLATE SWIRL ZUCCHINI SHEET CAKE
With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.
Provided by Linda
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
- In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
- Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 45.6 g, Cholesterol 42.8 mg, Fat 20.8 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 4.9 g, Sodium 260.3 mg, Sugar 31.8 g
CHOCOLATE ZUCCHINI LOAF CAKE
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.
Provided by Jesse Szewczyk
Categories quick breads, dessert
Time 3h30m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
YUMMY ZUCCHINI CHOCOLATE CAKE
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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BEST CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE FROSTING
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4.8/5 (10)Total Time 30 minsCategory DessertCalories 609 per serving
- In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs. Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.
- Place into a buttered (or sprayed) 9x13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool.
- Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake. Allow to cool/set for 30 minutes before slicing and serving.
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