Chocolate Zucchini Cake/ Super moist/ Dessert/ Breakfast/ Snack/ Kids/
This is the most super moist Zucchini cake recipe i ever made. I tried different recipes and finally this is my go to recipe. The Zucchini gives the cake nice moist texture and cake just melts in your mouth.
Substitutions: To make it more healthier you can cut down on the sugar, Use coconut oil and substitute All Purpose Flour with Whole Wheat Flour.
Ingredients:
3 large Eggs ( I used Pasteurised Eggs)
1 Tbsp vanilla extract
1 1/4 cups Raw granulated Sugar or regular white Sugar
3/4 cup Buttermilk
1/2 cup melted Grape seed oil, coconut oil, avocado oil
2 cups shredded Zucchini 1 Big or 2 Small Zucchini
1 1/2 cup All-Purpose Flour
1/2 cup unsweetened cocoa powder (Natural)
3/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
First mix all the dry ingredients and keep them aside. Then make the wet ingredients mixture and combine both of them.
Note: 1/2 Cup Chocolate chips optional if you are baking in the 9x13 size pan. Do not add them when you are baking in Bundt pan. The chocolate chips will get to the bottom of the Bundt pan and it will be difficult to flip the cake.
This KETO CHOCOLATE ZUCCHINI CAKE is the best way to use some of that summer squash!
Keto Chocolate Zucchini Cake has a tender, moist crumb and a rich sugar free chocolate glaze. What a fabulous way to use up some of that summer squash!
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► CHAPTERS
0:00 Intro
0:31 Grate the Zucchini
1:15 Whisk the dry ingredients
1:52 Add the wet ingredients
3:08 Bake the cake
3:50 Make the chocolate glaze
5:17 Taste test
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Chocolate Zucchini Cake Recipe
Chocolate Zucchini Cake Recipe for the HomeCook'n Newsletter for May 2012 -
Chocolate Zucchini Cake
PRINT the recipe:
September seems like the beginning of fall but the garden is still giving some summer produce. Conundrum! Thankfully, there are plenty of old recipes that provide ways to use up zucchini and I love them! They aren’t all healthy but some of them are just plain good.
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This chocolate cake has no real point to the addition of the zucchini, but it's what we had almost weekly towards the end of summer. A welcome twist is the warm spices added, just giving a hint of fall. It's always moist, has a perfect texture, and to drive home the nostalgia, it’s baked in a Bundt pan, because why not?
INGREDIENTS:
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or sour milk (2 tsp vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 2 cups grated zucchini, seeds removed
- 1/2 cup chocolate chips (miniature variety preferred)
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil, and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray large 12 cup Bundt pan with nonstick baking spray and fill with batter. Bake until a skewer inserted in middle comes out clean, 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
#baking #zucchini #chocolatecake #bakersofyoutube
chocolate zucchini cake | baking with brie
2 ½ cups flour
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons orange zest
2 cups coarsely shredded zucchini
½ cup milk
¾ cup chocolate chips
Preheat the oven to 350 degrees.
With a mixer, beat together the butter and sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Blend in the vanilla, orange zest, and zucchini.
Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon.
Alternately stir in the dry ingredients and the milk into the wet ingredients, including the chocolate chips after the last addition.
Pour the batter into a greased and cocoa powder-dusted bundt pan. Bake in the oven for about 50 minutes or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, and turn onto a wire rack to cool completely.
Glaze if desired and serve.
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chocolate zucchini bundt cake recipe you will need few ingredients
For this easy chocolate zucchini bundt cake you will only need few basic ingredients and you will have beautiful moist chocolate zucchini bundt cake.
❤️ Ingredients ❤️
2 zucchini ( 1/1/2 cup grated zucchini)
3 eggs
1 cup of sugar
1 cup of flower
1 tsp baking powder
8 tbsp soft butter
1/3 cup of cocoa powder
1/2 cup chocolate chips
1 tbsp vanilla extract
Bake at 380F until set in the center
chapters
0:00 intro
0:15 instructions
8:00 final product
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