Best Zucchini Cake

Photo Credit: Mom On Time Out

This Chocolate Zucchini Cake is just one of the ways you can enjoy your summer bounty of zucchini. You can feel a little less guilty enjoying this decadent chocolate cake recipe, knowing that there is plenty of zucchini in the mix. And while it might not be the top healthy zucchini recipe, it is still a great way to enjoy the fruit. The chocolate flavor in this cake recipe is enhanced by the mini chocolate chips which create little pickets of chocolate flavor that melt in your mouth with each bite. The chocolate glaze is easy to make, and it's up to you whether you add it or not, as the cake recipe looks good either way.

If you find yourself with too much zucchini during the summer harvest, the good news is that there are a wide variety of healthy zucchini recipes you can use it for. With healthy zucchini recipes to include muffin recipes, pancake recipes, zucchini cake recipes, stews and so much more. The good news is that if you find yourself with too much zucchini, which is often the case, you can freeze it for use later. To freeze zucchini, you start by blanching it before freezing. You could just freeze the zucchini without blanching, but it's worth the effort to blanch it first. To blanch the zucchini gives the zucchini a quick dunk in the boiling water, this step will help to deactivate the enzymes that would otherwise cause the zucchini to become discolored and mushy. The texture of the zucchini after freezing it still isn't quite the same as when the zucchini is fresh, but blanching the zucchini will help the zucchini pieces stay reasonably firm even after they are thawed. You don't want to blanch the zucchini for too long; it should only take about a minute in boiling water to do the trick. If you blanche the zucchini for too long it will make it mushy after it is thawed. Another thing you want to avoid is putting salt in the water while you blanch the zucchini for your healthy zucchini recipes. If you add salt to the water, it will get absorbed into the vegetable which will soften the cell walls and make the zucchini mushy.

When freezing zucchini to use in your cake recipes, dessert recipes and healthy zucchini recipe you want to freeze it twice. This is because if you freeze it right after blanching, the zucchini will freeze into a solid ice cube. A better way to freeze the zucchini if you have the room is to freeze the zucchini in a single layer on a baking sheet that is lined with some parchment paper or a silicon baking mat. This step will help to freeze each cube of zucchini individually so that they can be stored in a freezer bag or container, and be much easier to get the exact amount you need for your healthy zucchini recipe, plus the smaller pieces of zucchini will thaw more quickly during cooking. Cooking with frozen zucchini. Frozen zucchini is best for use in healthy zucchini recipes such as casserole recipes, soup recipes, and pasta sauces. You can add the frozen zucchini right into the pot; you don't need to thaw. Frozen zucchini doesn't work for recipes such as steamed vegetables as a side dish, stir-fries, or salads.

You will find this cake recipe at the Mom On Time Out site. On the site, you will find cake recipes, dessert recipes, healthy zucchini recipes, slow cooker recipes, five ingredient recipes, holiday recipes, side dish recipes and so much more. **

Nutrition Facts for: Chocolate Zucchini Cake from Mom On Time Out
Ingredients: Zucchini, cocoa powder, butter, eggs, sugar, applesauce, vanilla extract, all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, chocolate chips, light corn syrup.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings.* Per Serving: Calories 209, Calories from Fat 71, Total Fat 7.9g 12%, Saturated Fat 4.9g 25%, Cholesterol 43mg 14%, Sodium 275mg 11%, Potassium 176mg 5%, Carbohydrates 34.5g 12%, Dietary Fiber 1.4g 6%, Sugars 31.3g, Protein 2.6g, Vitamin A 4%, Vitamin C 7%, Calcium 3%, Iron 5%

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