Even better, that sweet recipe was a chocolate pie (yes, it’s the cake at the top of this post, can’t see any zucchini anymore can you?).Zucchini is a close relative of pumpkin and squash and grows on short plants with huge leaves.These flowers can be used in cooking (thanks Masterchef Australia for that insight), but won’t keep long.At the bottom of this flower is where the zucchini grows, within a couple of days it’ll be ready for harvest.The remainder of a zucchini are some sugars and other carbohydrates, a little protein and several vitamins and minerals (source).By cooking/heating the zucchini you will accelerate that even further, breaking down cell walls and helping water leave the vegetable more easily.In the case of this zucchini chocolate cake the amount of fat and eggs is also quite high, contributing to a nice moist structure.Apart from that moisture, the fibers and carbohydrates in the zucchini, even though the content is low, will most likely help bind some water and keep the cake moist.Most of a zucchini is water, so it will disappear into the cake and be soaked up by the flour and cocoa powder.If you use thicker zucchini slices in a cake you might be able to find these back since they cannot dissolve as easily in their surroundings.This recipe is strongly inspired by Sally’s baking addiction, it probably does contain a bit more zucchini.What’s interesting about the cake is that it is super moist, but pretty bland (since zucchini doesn’t really contribute a lot of flavour). .
Chocolate Zucchini Cake Recipe
She has been making this very cake for years and is the SAME one she has made for me many times - and one homemade gift I always look forward to (who knew???)!NOTE #1: To cut some calories, I subbed HALF of the oil called for with unsweetened applesauce.If I make this again, I'll DEFINITELY use pumpkin pie spice, leave out the walnuts (personal preference), skip the frosting and dust with a sprinkling of powdered sugar instead. .
The BEST Chocolate Zucchini Cake
Fabulously moist, decadently rich, and impossible to resist!It’s rich, decadent, moist and surprise, there’s zucchini inside!The glaze is super simple and while not entirely necessary on this cake, looks gorgeous and adds a bit of sweetness.There is just something wonderful about a homemade chocolate cake with hidden veggies.I have served this recipe to so many people who have doubted that there was even zucchini in the cake – it’s just that good!Let’s take a quick look at what you’ll need and, as always, you can find the full, printable recipe at the end of this post:.unsweetened cocoa powder – gives the cake rich chocolate flavor.unsweetened applesauce – I use this in place of vegetable oil just like I do in my carrot cake recipe.– I use this in place of vegetable oil just like I do in my carrot cake recipe.all purpose flour – the structure and base of this cake recipe.ground cinnamon – this is completely optional but I do love it in this recipe.light corn syrup – makes the glaze so shiny.I just love how simple this cake is – super easy to prepare when you don’t have a lot of time.Grate zucchinis and let sit on paper towels to absorb excess moisture.I love parchment cups for this recipe to ensure the cupcakes don’t stick to the wrappers.You’ll need to bake for about 20 minutes or until an inserted toothpick comes out with a few moist crumbs.I love parchment cups for this recipe to ensure the cupcakes don’t stick to the wrappers.You’ll need to bake for about 20 minutes or until an inserted toothpick comes out with a few moist crumbs.The glaze adds an additional layer of chocolate decadence but if it’s too much for you, just serve with some fresh whipped cream on the side and a sprinkle of cocoa powder.Prep Time 15 minutes Cook Time 55 minutes Servings 16 Calories 315 kcal Author Trish – Mom On Timeout Ingredients 2 to 3 medium zucchinis you want 2 to 3 cups shredded zucchini total.¼ teaspoon vanilla extract Instructions Preheat the oven to 350°F.Grate the zucchinis and place on several layers of paper towels to absorb excess moisture.I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less.Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.Whisk the flour, baking soda, salt, cinnamon and cocoa powder together.Combine the chocolate chips with the reserved flour mixture.Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs.Let the cake cool for ten minutes before inverting onto a plate.I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.You’ll need to bake for about 20 minutes or until an inserted toothpick comes out with a few moist crumbs. .
Sue's Chocolate Zucchini Cake Recipe: How to Make It
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.1/4 cup butter, cubed image/svg+xml Text Ingredients View Recipe.In another bowl, whisk eggs, yogurt, oil and vanilla until blended.Bake 25-30 minutes or until top springs back when lightly touched.For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds.Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.Test Kitchen Tips Be wary when microwaving chocolate—it can scorch easily. .
Chocolate Zucchini Cake
The zucchini ensures a tender crumb — think banana bread meets carrot cake — while the cocoa powder and espresso create a robust chocolate flavor. .
Paleo Zucchini Chocolate Cake
And unless someone was to get their magnifier out to examine the cake very “up, close and personal” after it’s been baked, they will never even be able to spot the sneaky veggie.Zucchini grated, walnuts chopped, cake pans greased and parchment paper lined?While this step is not absolutely necessary, it helps in breaking down the lumps (coconut flour is especially lumpy) and will also catch any potential unwanted debris.I don’t know about you but looking at that ribbon of goodness cascading right down into that bowl, I think I could just sit myself down with the whole thing and go at it with a spoon.Yes, that may seem like a lot of zucchini, but trust me, it will kind of mysteriously vanish eventually.This will help retain a maximum amount of moisture inside the cakes.The good news is it couldn’t be easier to make: just throw everything in the food processor and let her rip.Don’t be afraid to go liberally with the syrup; the cake will soak it all up and will be that much moister as a result.Now mound about half of the frosting right in the center of the cake and spread it evenly, all the way to the edge, creating little swirls in the icing as you go.Place the second cake on top, brush generously with syrup then mound the remaining frosting right in the center.Again, spread that frosting all the way to the edge, making pretty little swirls with your spatula as you go.Sprinkle chopped walnuts over the entire surface of the cake and place in the fridge until ready to serve.Despite being totally heavenly, this is NOT your fluffy and light, featherweight angelfood cake.This cake is seriously dense, it is heavy, it is chewy, it is fuh-dge-y, it is VERY chocolate-y and it is a PURE TREAT to your taste buds every time a new bite is delivered to your mouth.And when that happens, I can guarantee that your brain will start performing some pretty severe break-dancing, complete with headspin and all, hoping for more to come!Honestly, I’ve had nothing but praises from everyone who was lucky enough for me to share a piece of this precious dessert with them.), and apparently, when my son-in-law’s mother got a taste of it, she immediately stated that no one was to touch what was left of that cake ever again.Gawd I love it when non-paleo people totally dig my paleo creations like that! .
Zucchini Chocolate Cake
A blight or disease took the plants early but I was still able to harvest a large crop and have kept it in the fridge for baking, cooking, and, well…enjoying!The cake also packs a tasty punch through the use of some great spices that give it an extra special touch. .
Chocolate Zucchini Cake (my fave chocolate cake!)
Grease 1 round 8-inch cake pan with a little oil or butter, then line the bottom with a piece of parchment paper (see video for how to easily cut out a round piece of parchment paper for the bottom of your pan).Once the batter is almost well combined, but not quite, stop and scrape off any dry flour or gunk that might be stuck to your spatula or wooden spoon.Beat cream cheese and butter on high with an electric mixer until smooth and fluffy.Add icing sugar and vanilla and beat till light and fluffy (2-3 minutes).Once the cake is cool completely, frost the top and sides, and sprinkle with chopped pistachios, fresh fruit, or other garnishes of your choice. .
Chocolate Zucchini Cake with Chocolate Glaze
It takes this simple chocolate cake to an extraordinary level – it’s so moist and decadent.Make this Chocolate Zucchini Cake for your next holiday party and everyone will fall in love.I love zucchini squash in bread, pasta, enchiladas, fried, floured, really any way you can prepare it, but my favorite to use it is in a cake!I seriously love this cake, I have no idea why I don’t make it more often, it’s really perfect all year long.The only thing we changed with the original recipe was the amount of ganache frosting.Using an electric mixer, beat the eggs, oil, sugar, and vanilla in a large bowl.Add the milk and zucchini slowly while mixing at low speed until combined.Pour the batter into the prepared pan and bake the cake for 50 minutes.In a double boiler over medium heat, combine butter, chocolate chips, and corn syrup.Place a baking sheet or piece of parchment paper under the rack to catch the drips.I’ve used grated and shredded zucchini for this recipe and both work fine.Use either a box grater or a food processor fitted with a grating blade.Wrap it tightly and then add the glaze the next day when you are ready to serve it.The only complaint I got was the audible “ugh!” when I gave half of the cake to the neighbors.Don’t forget to pin this to your favorite Pinterest board to save for later!2 cups zucchini grated or shredded Glaze 3 tablespoons butter cut into 1/2 inch squares.1 tablespoon light corn syrup Instructions Zucchini Cake Preheat oven to 325°F.Add milk and zucchini slowly while mixing on low speed until combined.Glaze In a double boiler over medium heat, combine butter, chocolate chips, and corn syrup. .
Chocolate Zucchini Cake {HOW TO VIDEO}
If you want a moist cake that is full of chocolate flavor, get out the ingredients to get this baked!Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe.Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy.Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important.For instance, in this recipe, the zucchini is the main source of moisture and shouldn’t be drained.I do something a little special when I make this chocolate zucchini cake recipe.Simple Syrup keeps the cake moist throughout every stage of assembly and decoration; plus, it adds a slight sweetness which is always good!This cake is so easy to make, you will not believe how soft, tender, and moist the end result is.And, as I mentioned, the added simple syrup adds even more sweetness to the cake, as well as a shiny crust to the top.To make the cake, stir together the sugar, eggs, vanilla, and vegetable oil.Bake for 40-50 minutes, or until a clean toothpick comes out with crumbs on it, but no wet batter.You can absolutely serve this cake without simple syrup; it is still amazingly delicious.Since frozen zucchini collects extra moisture, you WILL have to drain it before adding it to the recipe.If your batter looks too thick, you may need to add a little extra oil in the mix, starting with a teaspoon at a time. .
