Best 3 Moist Chocolate Zucchini Cake Recipes
Calling all chocolate and zucchini lovers! This moist chocolate zucchini cake is the perfect way to satisfy your cravings for a sweet and decadent treat. With its rich chocolate flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. But the best part about this cake is that it's also packed with zucchini, which makes it a healthier choice than traditional chocolate cake. So you can indulge in this delicious dessert without feeling guilty!
In this article, you'll find three different recipes for moist chocolate zucchini cake, each with its own unique twist. The first recipe is a classic chocolate zucchini cake, made with all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, eggs, oil, and zucchini. The second recipe is a gluten-free chocolate zucchini cake, made with almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, eggs, oil, and zucchini. And the third recipe is a vegan chocolate zucchini cake, made with almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, flax eggs, oil, and zucchini.
No matter which recipe you choose, you're sure to enjoy this delicious and healthy chocolate zucchini cake. So preheat your oven and get ready to bake!
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
- In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
- Stir in zucchini, just until combined.
- Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
- In a medium bowl, combine cream, sugar, cocoa, and vanilla.
- Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
- Spread over cooled cake and serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 61 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 424 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
MOIST CHOCOLATE ZUCCHINI CAKE
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
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.
SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Use fresh zucchini: Fresh zucchini is essential for a moist and flavorful cake. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
- Grate the zucchini finely: Grating the zucchini finely will help it blend into the cake batter and prevent it from becoming too watery.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Use a bundt pan: A bundt pan is the best pan to use for this cake because it allows the cake to rise evenly and creates a beautiful presentation.
- Let the cake cool completely before frosting: This will help the cake to set properly and prevent the frosting from melting.
Conclusion:
This moist chocolate zucchini cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate taste and a hint of zucchini. The cream cheese frosting is a perfect complement to the cake, adding a touch of sweetness and creaminess. This cake is sure to be a hit with your family and friends!
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