Best 3 Chocolate Apple Zucchini Picnic Cake Recipes
Indulge your taste buds with a delightful Chocolate Apple Zucchini Picnic Cake, a culinary masterpiece that harmoniously blends the flavors of chocolate, apple, and zucchini. This moist and delectable cake is perfect for any occasion, whether it's a picnic in the park, a potluck with friends, or a cozy afternoon tea. With its unique combination of flavors and textures, this cake is sure to impress and satisfy even the most discerning palate.
This article features a collection of irresistible recipes that will tantalize your taste buds and leave you craving more. From the classic Chocolate Zucchini Cake to the Apple Cider Zucchini Cake, each recipe offers a unique twist on this beloved combination. With easy-to-follow instructions and readily available ingredients, these recipes are perfect for bakers of all skill levels.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delightful Chocolate Apple Zucchini Picnic Cake and a repertoire of irresistible zucchini cake recipes to enjoy all year round.
CHOCOLATE-ZUCCHINI CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
- Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
- Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
CHOCOLATE PICNIC CAKE
Rich, moist and chocolaty, this scrumptious cake is very versatile. It freezes well...and the chocolate chip topping makes it easy to pack in lunches and carry along to picnics. At home, we like it topped with vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
MAKEOVER CHOCOLATE ZUCCHINI BREAD
With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Choose the right zucchini: For the best results, use a small to medium-sized zucchini that is fresh and firm. Avoid zucchini that is too large or has blemishes.
- Grate the zucchini finely: This will help it to distribute evenly throughout the cake batter and ensure that it doesn't overpower the other flavors.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan is a great way to bake this cake because it allows for even cooking and gives the cake a beautiful shape.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This chocolate apple zucchini picnic cake is a delicious and moist cake that is perfect for any occasion. The combination of chocolate, apples, and zucchini makes for a unique and flavorful cake that is sure to please everyone. Whether you're serving it at a picnic, a potluck, or just as a dessert at home, this cake is sure to be a hit.
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