Chocolate Zucchini Cake
Look no further for the best chocolate zucchini cake recipe because this rich and moist chocolate cake is so easy and you won’t even taste the zucchini. It takes just 10 minutes to put together and tastes incredible. Why you'll love it: It’s rich, moist and so chocolatey.
Double Chocolate Zucchini Bread
*Printable Recipe*
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Coconut Flour
Low Carb Golden Sweetener
Keto Chocolate Chips
A tasty chocolate bread that’s low carb and gluten free. It’s also super moist thanks to the addition of shredded zucchini.
Ingredients
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup Lakanto Golden Monk Fruit Granular Sweetener or regular white
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil melted or fractionated
4 large eggs
1 teaspoon vanilla
2 cups zucchini shredded
1/2 cup sugar free chocolate chips
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Chocolate Zucchini Cake
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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.
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EAT | Double Chocolate Zucchini Cake (Gluten and Dairy Free!)
Turns out you CAN have your cake and eat it too. This chocolate cake is not only dairy and gluten free, it also has a sneaky healthy ingredient in it... zucchini.
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INGREDIENTS
- 1 cup unsalted almond butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup honey
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1. 5 cups shredded zucchini
- 1 cup chocolate chips
DIRECTIONS
1. Preheat oven to 350. Grease a small baking pan (not bigger than 8x8, but we used something about 5x8).
2. Mix almond butter, honey, egg, vanilla.
3. Add cocoa powder, baking soda and salt. Stir.
4. Add zucchini and stir to incorporate. The water from the zucchini will loosen the batter.
5. Add half the chocolate chips and stir.
6. Pour batter into prepared pan and top with chocolate chips.
7. Bake for about 40 minutes for a small pan (less if you're using a bigger pan as your cake will be less thick).
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How To Make Double Chocolate Zucchini Bread
This Chocolate Zucchini Bread is deliciously moist and the perfect healthy breakfast or snack to use up your summer zucchini. This quick bread recipe is easy to make with almond flour, maple syrup and bursting with a rich chocolate flavor. It’s also paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options. Plus, made in one bowl with no mixer required!
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Chocolate Zucchini Cake | Food Network
Here's a sweet way to use up all that zucchini from your garden.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Zucchini Cake
Recipe courtesy of Food Network Kitchen
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
Directions
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.
Recipe courtesy Food Network Magazine
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Chocolate Zucchini Cake | Food Network