Best 2 Wont Kill The Diet Chocolate Cinnamon Zucchini Cake Recipes

Calling all chocolate lovers with a sweet tooth but watching their waistline! This delectable Chocolate Cinnamon Zucchini Cake is the perfect solution for your cravings. It's a moist, flavorful cake that combines the rich taste of chocolate with a hint of cinnamon and the secret ingredient: zucchini. Yes, zucchini! This unique ingredient not only adds moisture and nutrients to the cake but also helps reduce its overall calories and fat content.

In addition to the main cake recipe, the article also includes two variations: a Chocolate Zucchini Bundt Cake and a Chocolate Zucchini Loaf Cake. The Bundt cake offers an elegant presentation with its distinctive shape, while the Loaf cake is perfect for a quick and easy snack or breakfast treat. Both variations are just as delicious as the original cake, with the same moist texture and rich chocolate flavor.

Whether you're a seasoned baker or just starting out, this Chocolate Cinnamon Zucchini Cake is sure to be a hit. It's easy to make, uses simple ingredients, and can be enjoyed by people of all ages. So grab your apron, preheat your oven, and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE ZUCCHINI CAKE

Chocolate Zucchini Cake image

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

Ingredients

2 cups sugar
1 cup buttermilk
2 eggs
1 teaspoon vanilla
2 cups flour ((fluffed and leveled))
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
3 cups shredded zucchini ((about 2 small or 1 large))
1 1/2 cups heavy whipping cream
1/2-3/4 cup powdered sugar ((more or less depending on your tastes))
2 tablespoons cocoa powder
1 teaspoon vanilla

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

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE

Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe image

We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.

Provided by Camille Beckstrand

Categories Dessert

Time 1h5m

Number Of Ingredients 17

Ingredients

3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups shredded zucchini
8 ounces cream cheese ((1 package))
1/4 cup butter (softened)
3 cups powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
If desired, sprinkle the top of the cake with cinnamon and sugar.

Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving

Tips:

Use ripe zucchini: The riper the zucchini, the more flavor it will have. Look for zucchini that is deep green in color and free of blemishes.
Grate the zucchini: Grating the zucchini helps to release its moisture and makes it easier to incorporate into the batter.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
Use a loaf pan: A loaf pan is the best pan to use for this cake. It will help to create a evenly baked cake.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This chocolate cinnamon zucchini cake is a delicious and healthy way to enjoy your favorite dessert. It is made with whole wheat flour, oats, and zucchini, which makes it a good source of fiber and nutrients. The cake is also low in fat and sugar, making it a great option for those who are watching their weight. Whether you are looking for a healthy dessert option or simply a delicious cake to enjoy, this chocolate cinnamon zucchini cake is sure to please.