Chocolate Zucchini Cake
#1
Chocolate Zucchini Cake
2 cups flour
2 cups sugar
1/2 cup coco
1 1/2 teasp cinnamon
1 teasp salt
1 teasp baking powder
1 teasp baking soda
Mix well and set aside
2 cups shredded zucchini about two medium PEELED
2 eggs
3/4 cups low fat plain yogurt
1/4 cups vegetable oil
2 teasp vanilla ...and a nip for the cook
Mix dry ingredients with wet ingredients, than add zucchini, until just combined.
Pour into a greased 9 x 13 pan and bake for 350 for 25-30 minutes.
I baked mine in a loaf pan and it took over an hour. Make sure it doesn't giggle.
2 cups sugar
1/2 cup coco
1 1/2 teasp cinnamon
1 teasp salt
1 teasp baking powder
1 teasp baking soda
Mix well and set aside
2 cups shredded zucchini about two medium PEELED
2 eggs
3/4 cups low fat plain yogurt
1/4 cups vegetable oil
2 teasp vanilla ...and a nip for the cook
Mix dry ingredients with wet ingredients, than add zucchini, until just combined.
Pour into a greased 9 x 13 pan and bake for 350 for 25-30 minutes.
I baked mine in a loaf pan and it took over an hour. Make sure it doesn't giggle.
#2
The reason I am a little touchy on that PEELED instruction is this: I went to a revival not too far away. The resident pastor had a wife who loved to bake. So when she spied a new face they immediately got a small loaf of chocolate zucchini bread. But this poor woman had probably never eaten any because she had not peeled her Z. Probably used the oldest, biggest Z to get the most out of it. On old oversized (bigger than 6-8 inches, the skin becomes like leather. Although this Z bread smelled wonderful and tasted fine....all except for these chunks of unchewable leather...the skin off the old Z. So please peel your Z. Marcia
#3
Super Member
Join Date: Mar 2010
Location: north Alabama
Posts: 1,907
Sounds great, and I'll be sure to make sure it doesn't GIGGLE! (Sorry, but I just had to giggle myself) Isn't auto correct a wonderful tool?
Oh, and I've never cooked with zucchini either, although I love it, so I'll be sure to peel it. Thanks for the explanation.
Oh, and I've never cooked with zucchini either, although I love it, so I'll be sure to peel it. Thanks for the explanation.
#4
Super Member
Join Date: Feb 2014
Location: Davenport, Iowa
Posts: 3,886
I make over 20 loafs of zucchini bread a year using my late mother-in-laws recipe. People eat this stuff up!! Because I use a food chopper with a shredding blade I never have to peel the zucchini. No problems.
#5
Update!! I'm using a loaf pan and not the cake pan as the recipe calls for. I'm having to bake it over an hour to get it done. It's jiggle I guess.
Linda..does yours have yogurt and chocolate?
Marcia
Linda..does yours have yogurt and chocolate?
Marcia
#6
Super Member
Join Date: Sep 2010
Location: California, USA
Posts: 1,318
Sounds like a great recipe. I just bought some zuc's, so I'll try to make some tonight.
By the way, Marcia, you are only talking about peeling the big ole zuc's, right? Because I have only used the little zuc's and I have never had a problem with the skins being any different than the rest of the bread.
When I have the big ones, I like to seed them and then stuff them. You can stuff them with just about anything: ground beef, ground turkey, sausage (or a combination of meat), bread crumbs, mushrooms, cheese, etc..
By the way, Marcia, you are only talking about peeling the big ole zuc's, right? Because I have only used the little zuc's and I have never had a problem with the skins being any different than the rest of the bread.
When I have the big ones, I like to seed them and then stuff them. You can stuff them with just about anything: ground beef, ground turkey, sausage (or a combination of meat), bread crumbs, mushrooms, cheese, etc..
#9
I spent many years in college studying bugs...yes, bugs and plant diseases and human diseases too.. so I know too much. One thing I don't want to eat is dirt, and some Z will come to the kitchen with their blossom end having been pushed (by the plant) into the dirt. It's only skin deep, but I don't want that at all. So I peel them all.
Last edited by Battle Axe; 09-25-2017 at 09:16 AM. Reason: spelling
#10
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
2 cups flour
2 cups sugar
1/2 cup cocoa
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix well and set aside
2 cups shredded zucchini about two medium PEELED
2 eggs
3/4 cups low fat plain yogurt
1/4 cups vegetable oil
2 tsp. vanilla ...and a nip for the cook
Mix dry ingredients with wet ingredients, than add zucchini, until just combined.
Pour into a greased 9 x 13 pan and bake for 350 for 25-30 minutes.
I baked mine in a loaf pan and it took over an hour. Make sure it doesn't jiggle.
2 cups sugar
1/2 cup cocoa
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix well and set aside
2 cups shredded zucchini about two medium PEELED
2 eggs
3/4 cups low fat plain yogurt
1/4 cups vegetable oil
2 tsp. vanilla ...and a nip for the cook
Mix dry ingredients with wet ingredients, than add zucchini, until just combined.
Pour into a greased 9 x 13 pan and bake for 350 for 25-30 minutes.
I baked mine in a loaf pan and it took over an hour. Make sure it doesn't jiggle.
Put all wet ingredients into the blender pitcher. Check the pitcher to see how much is in it. Add chunks of Zucchini until you have at least 2 more cups. A little more doesn't hurt. Use peeling, seeds and all. I use the oldest, biggest zucchini, they have the best flavor. Blend well.
Add wet to dry and mix well.
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
3
08-29-2011 08:37 AM
butterflywing
General Chit-Chat (non-quilting talk)
27
11-18-2010 07:15 PM