Best 3 Sues Chocolate Zucchini Cake Recipes
Indulge your sweet cravings with Sue's Chocolate Zucchini Cake, a symphony of flavors that combines the moistness of zucchini with the richness of chocolate. This delightful cake is not only a treat for your taste buds but also a sneaky way to incorporate vegetables into your diet. With its moist and fluffy texture, rich chocolate flavor, and hidden veggie goodness, it's a guilt-free indulgence that will satisfy your sweet tooth while nourishing your body.
In addition to the classic chocolate zucchini cake recipe, the article also features two variations: a gluten-free version for those with dietary restrictions and a healthier version made with whole wheat flour and reduced sugar for those seeking a more balanced treat. Each variation offers a unique twist on the original, ensuring there's a perfect recipe for every palate and preference.
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease a 10 cup bundt pan generously and set aside.
- Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don't want it completely dry, just slightly less wet. 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. I would say between 2 and 3 cups is perfect.
- 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. Reserve a couple tablespoons of the mixture, set aside.
- Stir the flour mixture into the wet mixture just until combined.
- 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.
- Pour the batter into the prepared bundt pan. 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. Let cake cool completely.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 274 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
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.
Tips:
- Preparing Zucchini: To ensure the cake's moist texture, use a box grater with the largest holes to grate the zucchini. This will create long, thin strands that will blend seamlessly into the batter.
- Measuring Flour: To achieve the perfect balance of density and fluffiness, use the spoon and level technique to measure the flour. Scoop the flour into your measuring cup using a spoon and level it off with a knife or straight edge.
- Mixing the Batter: Follow the recipe's instructions carefully and mix the batter until just combined. Overmixing can result in a tough, dense cake. Additionally, avoid over-creaming the butter and sugar mixture, as this can lead to a greasy cake.
- Baking the Cake: Preheat the oven to the specified temperature before placing the cake batter in the oven. This ensures that the cake bakes evenly and prevents it from sinking in the center. Additionally, avoid opening the oven door during the first 25 minutes of baking, as this can cause the cake to fall.
- Cooling the Cake: Allow the cake to cool completely in the pan before frosting it. This will help prevent the frosting from melting and seeping into the cake.
Conclusion:
Savor the delectable flavors of Sue's Chocolate Zucchini Cake, a delightful creation that combines the moistness of zucchini with the richness of chocolate. Embrace the simplicity of this recipe, utilizing pantry staples like flour, sugar, cocoa powder, baking powder, baking soda, salt, eggs, butter, vanilla extract, and of course, grated zucchini. Indulge in a guilt-free treat that offers a perfect balance of sweetness and moisture, making it an ideal dessert for any occasion. Elevate your culinary skills and impress your loved ones with this exceptional chocolate zucchini cake.
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