CHOCOLATE CAKE WITH ZUCCHINI RECIPES

Name: Sue's Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 servings.
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1/2 cup dark baking cocoa; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, room temperature; 3/4 cup reduced-fat plain yogurt; 1/4 cup canola oil; 2 teaspoons vanilla extract; 2 cups shredded zucchini; FROSTING:; 1 can (5 ounces) evaporated milk; 1 cup sugar; 1/4 teaspoon vanilla extract; 4 ounces unsweetened chocolate, chopped; 1/4 cup butter, cubed

SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT

Sue's Chocolate Zucchini Cake Recipe: How to Make It image

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 59g carbohydrate (43g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT

Sue's Chocolate Zucchini Cake Recipe: How to Make It image

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

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