Warm cake with a dollop of ice cream & a sprig of chocolate mint. |
Dark Chocolate Zucchini Snacking Cake Yield: one 8” square cake
⅔ cup packed brown sugar
1 stick (½ cup) butter softened
1 egg
½ cup plain Greek yogurt
½ teaspoon vanilla
1 ¼ cups all-purpose flour
⅓ cup unsweetened dark chocolate cocoa
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini
½ cup real dark chocolate chips
½ cup chopped walnuts
Frosting
½ cup dark chocolate chips
½ cup butterscotch baking chips
- Heat oven to 350º. Spray an 8-inch square baking pan with pan release; set aside.
- Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy.
- Add egg, yogurt and vanilla; continue beating until well mixed.
- Combine flour, cocoa, baking soda, salt and cinnamon in bowl.
- Gradually add to butter mixture, beating well after each addition.
- Stir in zucchini, ½ cup chocolate chip and chopped walnuts.
- Pour into prepared pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Frosting: Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Heat over low heat, stirring occasionally, 4–5 minutes or until smooth.
- Spread over cake.
Other recipes that use grated zucchini:
Chocolate Zucchini Snacking Cake (another snacking cake variation)
Chocolate Chip-Walnut Zucchini Bundt Cake
Chocolate Chip-Walnut Zucchini Bundt Cake
Zucchini Muffins (healthier version)
Recipe without photos . . .
Dark Chocolate Zucchini Snacking Cake Yield: one 8” square cake
⅔ cup packed brown sugar
1 stick (½ cup) butter softened
1 egg
½ cup plain Greek yogurt
½ teaspoon vanilla
1 ¼ cups all-purpose flour
⅓ cup unsweetened dark chocolate cocoa
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini
½ cup real dark chocolate chips
½ cup chopped walnuts
Frosting
½ cup dark chocolate chips
½ cup butterscotch baking chips
- Heat oven to 350º. Spray an 8-inch square baking pan with pan release; set aside.
- Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy.
- Add egg, yogurt and vanilla; continue beating until well mixed.
- Combine flour, cocoa, baking soda, salt and cinnamon in bowl.
- Gradually add to butter mixture, beating well after each addition.
- Stir in zucchini, ½ cup chocolate chip and chopped walnuts.
- Pour into prepared pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Frosting: Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Heat over low heat, stirring occasionally, 4–5 minutes or until smooth.
- Spread over cake.
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