HOW TO MAKE CHOCOLATE ZUCCHINI CAKE: The secrets to a moist double chocolate zucchini cake!
Professional Pastry Chef Lindsey Farr shows us how to make a delightful double chocolate zucchini cake. This is sure to become your new favorite moist chocolate cake. Have an overwhelming number of zucchinis in your fridge? This cake is going to be one of your new favorite zucchini. A fantastic chocolate cake recipe where the zucchini locks in the moisture. It has the best chocolate cake taste, and it’s almost healthy!
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Chapters:
00:00 Intro to Zucchini Cake
00:20 Get ingredients together
00:53 Mix together dry ingredients
01:06 Mix together wet ingredients
01:30 Prep our pan
03:31 Prep our zucchini
05:00 Cream our butter and sugar
06:07 Add our eggs and vanilla
06:41 Add our chocolate
07:45 Alternate adding wet and dry ingredients
08:49 Add the zucchini
09:08 Put the batter in the pan
10:03 Pop it in the oven
10:20 Take it out of the oven and wait for it to cool
11:03 Un-mould and glaze
13:24 Time to try!
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How to make chocolate zucchini cake that will knock your socks off. This chocolate cake recipe is a great cake tutorial on baking with zucchini. You could call a zucchini cakes recipe healthy, since a zucchini cake has a vegetable. ;) The zucchini cake chocolate is just decadent! This is a wonderful chocolate zucchini cake recipe. This zucchini recipe baked the best chocolate cake. It’s a great one of the zucchini recipes vegetarian and a cake recipe chocolate along with being a cake recipe easy.
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Chocolate Zucchini Cake | Sally's Baking Recipes
Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you can’t taste it!), this is the most decadent way to eat your greens.
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Chocolate Zucchini Cake Recipe
This chocolate zucchini cake is an absolute delight. The recipe is incredibly simple, you don’t even need a hand mixer to prepare it.
00:44 Ingredients:
2 cups (300g) zucchini, grated
1 ¼ cup (160g) all purpose flour, sifted
½ cup (60g) unsweetened cocoa powder, sifted
1 tsp. (5g) baking soda
½ tsp. (2g) salt
1 tsp. (2g) vanilla flavor
½ cup (100g) white granulated sugar
2 eggs room temperature
¼ cup (60g) sour cream
¼ (60ml) vegetable oil
3 oz. (90g) dark chocolate, chopped
00:00 Intro
00:44 Preparing the batter
02:48 Preparing the zucchini
03:32 Adding a chocolate
04:21 Baking time
04:40 Enjoying the chocolate zucchini cake
Instructions:
1. Preheat oven to 350F (180C). Grease and line a 9×8 inch (23x20cm) square cake pan with parchment paper.
2. In a bowl whisk together the dry ingredients: 1 ¼ cup (160g) of all purpose flour, ½ cup (60g) of unsweetened cocoa powder, 1 tsp. (5g) of baking soda, 1 tsp. (2g) of vanilla flavor and ½ tsp. (2g) of salt. Set aside until ready to use.
3. In another bowl, whisk 2 eggs with ½ cup (100g) of white granulated sugar, ¼ cup (60g) of sour cream and ¼ cup (60ml) of vegetable oil. Once these are well combined add flour mixture and stir well. Then add 2 cups (300g) of grated zucchini and 3 oz. (90g) of dark chocolate.
4. Pour the batter evenly, add some chocolate on top. Bake for about 40-45 minutes or until a toothpick comes out clean from the center.
5. Let the cake cool completely on a wire rack.
6. Enjoying.
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How to Make Chocolate Zucchini Cake
How to Make Chocolate Zucchini Cake
Recipe:
You would NEVER guess that this insainly moist chocolate cake has zucchini in it! The hidden vegetable really just adds a lot of moisture to the cake without altering the super chocolatey flavor. I can't even tell you how good the whipped chocolate buttercream is. You just have to make this cake.
CHOCOLATE ZUCCHINI SNACK CAKE!! OLD FASHIONED GOODNESS!!
Today we are sharing some old fashioned goodness! I made a video of this cake 8 years ago and it looks a fright! So time to remake it! The recipe is the same and it is still just as delicious now as it was then. This is the perfect cake to make to use some of that summer bounty you have coming out of your garden and a great way to incorporate more veggies into your every day! This is rich, moist, chocolaty and irresistible! I know you are going to love this cake! Just like your mom or grandma used to make. You can enjoy this anytime of year but it is especially delicious with your home grown garden goodness!
This all starts with a zucchini! One large zucchini will yield what you will need for this snack cake, which is 2 cups. The rest of the ingredients are simple, pantry staples that you will already have on hand. Flour, sugar, butter or oil, eggs, cocoa, baking soda, salt and vanilla. I am adding chopped walnuts and some chocolate chips but you can leave those out or you can use pecans if you choose. This is a simple and versatile recipe that you can customize to your taste. You can even sub out the sugar for a baking blend sweeter, cup for cup if you prefer. Everything else is the same
This is an easy, dump and mix cake. I just blend the butter and the sugar, then add the eggs, one at a time or all at once, it won't matter then add in the zucchini, vanilla, baking soda and salt and give it a good blend. Switch up to a wooden spoon and blend in the flour, nuts and chocolate chips. There is no need to get out your mixer for this cake. Your mom and grandma whipped this up in a bowl and so can you!
I used a glass baking dish brushed with cooking oil and baked for 40 minutes at 350. Your oven may take more or less time than mine. I have an old finicky oven and I know that when I can smell it, I should check it. So, know your oven and adjust accordingly. I suggest starting off at 25 minutes and then check the cake to see if it needs more time.
Check the cake to see if it is done by inserting a toothpick in the center. When there is no sign of raw batter you can take it out of the oven. Rest on a rack and cool completely before cutting and serving. It is up to you whether or not you want to frost the cake with either a cocoa or cream cheese frosting. Either would be delicious, but in my opinion, unnecessary. This cake stands on it's own and is rich, moist and delicious. Frosting is almost too much.
Store this cake, covered, on the counter for up to three days. You can also cool completely, cut into squares and place each one in a sandwich bag and freeze for lunches or quick snacks. These are easy to toss into a lunch box and the cake will thaw in time to be enjoyed for lunch dessert.
I hope you give this old fashioned, chocolate zucchini cake a try sometime soon and I hope you love it!
Happy eating.
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Easy Chocolate Zucchini Bread Recipe
Rich, soft, and tender, this Chocolate Zucchini Bread is perfect for when you’re craving chocolate. Filled with shredded zucchini and chocolate chips, this delightful treat is so fudgy and moist! You won’t even notice the vegetable in this decadent chocolatey bread.
RECIPE:
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