Zucchini Chocolate Cake

Zucchini Chocolate Cake requires approximately 55 minutes from start to finish. This recipe makes 20 servings with 381 calories, 4g of protein, and 17g of fat each. For 47 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 307 foodies and cooks. A mixture of salt, cocoa powder, canolan oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Dinners Dishes and Desserts. Overall, this recipe earns a rather bad spoonacular score of 29%. Similar recipes are 100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache, Chocolate Sour Cream Zucchini Cake with Chocolate Glaze, and Healthy Chocolate Zucchini Cake with Avocado Chocolate Frosting.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

½ tsp baking powder

1 tsp baking soda

½ cup butter, softened

4 Tbs butter, softened

½ cup canola oil

¼ cup cocoa powder

¾ cup cocoa powder

2 eggs

2½ cups flour

½ cup plain Greek yogurt

3 cups powdered sugar

½ tsp salt

1 cup semi-sweet chocolate chips

1¾ cup sugar

1 tsp vanilla

1 tsp vanilla extract

3 cups zucchini, shredded and drained

Equipment:

bowl

oven

frying pan

baking pan

Cooking instruction summary:

Preheat oven to 350 degrees. Spray or grease a 13x9 inch pan. Set aside.In a large bowl mix together butter, oil, sugar, vanilla, baking soda, baking powder, and salt until well combined and smooth. Add the eggs.Mix in yogurt and flour, alternating between the two. Mix in the cocoa powder until the batter is smooth.Fold in zucchini and chocolate chips.Pour into the prepared baking pan. Bake for 35-40 minutes, until a tester comes out clean.Cool completely before frosting.To prepare the frosting mix together all of the ingredients until smooth, and desired consistency. Add additional milk or sugar if necessary.Once the cake is cool; spread frosting over the cake.

 

Step by step:


1. Preheat oven to 350 degrees. Spray or grease a 13x9 inch pan. Set aside.In a large bowl mix together butter, oil, sugar, vanilla, baking soda, baking powder, and salt until well combined and smooth.

2. Add the eggs.

3. Mix in yogurt and flour, alternating between the two.

4. Mix in the cocoa powder until the batter is smooth.Fold in zucchini and chocolate chips.

5. Pour into the prepared baking pan.

6. Bake for 35-40 minutes, until a tester comes out clean.Cool completely before frosting.To prepare the frosting mix together all of the ingredients until smooth, and desired consistency.

7. Add additional milk or sugar if necessary.Once the cake is cool; spread frosting over the cake.


Nutrition Information:

Quickview
380k Calories
4g Protein
17g Total Fat
55g Carbs
2% Health Score
Limit These
Calories
380k
19%

Fat
17g
26%

  Saturated Fat
7g
46%

Carbohydrates
55g
19%

  Sugar
39g
44%

Cholesterol
35mg
12%

Sodium
194mg
8%

Caffeine
17mg
6%

Get Enough Of These
Protein
4g
9%

Manganese
0.43mg
21%

Copper
0.31mg
16%

Selenium
8µg
13%

Iron
2mg
12%

Magnesium
45mg
11%

Fiber
2g
11%

Phosphorus
105mg
11%

Vitamin B1
0.14mg
9%

Folate
37µg
9%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
9%

Potassium
210mg
6%

Vitamin B3
1mg
6%

Vitamin K
6µg
6%

Vitamin A
278IU
6%

Zinc
0.8mg
5%

Vitamin C
3mg
4%

Calcium
32mg
3%

Vitamin B6
0.06mg
3%

Vitamin B5
0.24mg
2%

Vitamin B12
0.11µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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