4 4a

Double Chocolate Zucchini Muffins

Yield : 10 muffins

INGREDIENTS:

1 and 1/2 cups shredded zucchini
1 cup all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, divided

Directions:

Preheat the oven to 425 degrees and line 10 muffin tins with cupcake liners. Set aside. Place the shredded zucchini on a couple paper towels and pat with additional paper towels to absorb some of the moisture

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso togehter. In another bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla together until smooth. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.

Using a rubber spatula, fold in the zucchini the chocolate chips by hand. Mix just until evenly mixed. Divide the batter evenly among the 10 muffins tins and stick a few extra chocoalte chips onto the top of each muffin. Bake for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for another 15 minutes, or until a cake tester comes out clean. Check your muffins around 12 minutes and every minute until 15 because you definitely do not want these to dry out! Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

source : ericasweettooth

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Chocolate Zucchini Cake

Chocolate Zucchini Cake

CHOCOLATE ZUCCHINI CAKE

INGREDIENTS:

Cake Ingredients:

2 1/2 cups white whole wheat flour
1/2 cup cocoa powder
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 cup lightly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk
3 eggs
2 tsp. vanilla extract
2 cups shredded zucchini
1 cup semi-sweet or dark chocolate chips

Chocolate Glaze Ingredients:

8 ounces dark or semi-sweet chocolate, chopped
6 Tbsp. unsalted butter
2 Tbsp. milk
1 Tbsp. honey
1/2 tsp. vanilla extract

Directions:

To Make Cake:

  1. Preheat the oven to 350°F. Lightly grease and flour a bundt pan, and set aside.
  2. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and sea salt.
  3. In a separate mixing bowl, whisk together the brown sugar, granulated sugar, and olive oil. Add the buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients, stirring until they are just incorporated and evenly moistened. Fold in the chocolate chips.
  4. Transfer the batter to the prepared bundt pan, and bake the cake for about 40-45 minutes, until a toothpick inserted comes out clean (or with just a few wet crumbs). Let the cake cool in the pan for about 10 – 15 minutes. Then, invert the cake onto wire rack to cool completely. Top with the chocolate glaze, or dust with powdered sugar before serving.

To Make Chocolate Glaze:

  1. In a small saucepan, melt the chocolate and butter together over medium low heat, stirring continually. Remove from heat, then stir in milk, honey and vanilla. Let cool 1-2 minutes, then serve warm.

source : gimmesomeoven

Secretly Healthy 87 Calorie Brownies

10

Secretly Healthy 87 Calorie Brownies

Calories calculated for 15 bars (not counting the optional add-ins)

Yield :  9×13 inch

INGREDIENTS:

 

  • 2 cups finely grated zucchini (I firmly packed it in)
  • 1 cup brown sugar
  • 1 1/3 cup applesauce (I used unsweetened)
  • 2 eggs
  • 2 teaspoons vanilla
  • 2/3 cup oat flour, (you can use all-purpose flour )
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Optional add-ins:

  • -About a cup of chocolate chips and/or nuts
  • -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together

10a

DIRECTIONS:

  • Preheat the oven to 350ºF. Grease a 9×13 inch pan.
  • Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
  • Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
  • Stir in the chocolate chips and/or nuts if using.
  • Bake for about 55 minutes.
  • Frost with the frosting if desired.

source:  yammiesnoshery

Cinnamon Swirl Zucchini Bread

32

Cinnamon Swirl Zucchini Bread

Yield:  8″ x 4″

INGREDIENTS:

1½ cup grated zucchini (about 1-2 small to medium zucchinis)

¾ cup sugar

⅓ cup vegetable oil

1 teaspoon vanilla

2 eggs

1½ cups flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon baking powder swirl

¼ cup sugar

1 tablespoon cinnamon

  • DIRECTIONS:
    1. Preheat oven to 350. Line an 8-inch bread pan with nonstick foil and spray with cooking spray.
    2. In a large bowl combine zucchini, sugar, oil, vanilla, and eggs and mix well.
    3. Add flour, baking soda, cinnamon, salt, and baking powder to a smaller bowl and whisk to combine.
    4. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
    5. In a small bowl whisk together cinnamon and sugar for the swirl.
    6. Pour ⅓ of the batter into prepared pan. Sprinkle with ½ of the cinnamon-sugar mixture. Add another ⅓ of the batter, then the remaining cinnamon-sugar. Top with remaining ⅓ of the batter.
    7. Bake 35-45 minutes or until an inserted toothpick comes out clean (depending on your altitude, humidity, and the calibration of your oven you may need to increase the time so just keep an eye on it and insert a toothpick every 5 minutes after 35 minutes)

source : lecremedelacrumb

Zucchini Brownies

52

Zucchini Brownies

Yield : 9″ x 13″

INGREDIENTS:

2 c flour

½ c unsweetened cocoa powder

¾ c mini chocolate chips

1½ tsp baking soda

1 tsp salt

2 c zucchini, finely grated

1 Tbls vanilla extract

1¼ c sugar

¼ c applesauce

¼ c vegetable oil

nuts (optional)

DIRECTIONS:
  1. Preheat oven to 350 degrees. Combine flour, cocoa powder, baking soda, and salt. Add in the chocolate chips and stir until evenly distributed in the dry ingredients.
  2. Grate the zucchini using a fine grating surface (smaller opening). Combine the applesauce, oil, sugar, vanilla, and shredded zucchini and stir until blended. (You can use all applesauce or all oil if you want. Using all applesauce will affect the texture of the brownie slightly but there are nutritional benefits so your call!)
  3. Add the dry ingredients to the wet and stir until combined. If you want to add nuts, fold in ½ cup of nuts here. (Walnuts or pecans would be great.) Spread into a lightly greased and cocoa powdered 9×13 baking dish. You will have to spread the batter. No pouring here 🙂 It’s very thick. Bake for 20-25 minutes – do not over bake!
  4. Now you’ve got a couple of options. You can serve the brownies plain – they are super delicious – sweet and rich all on their own. Or you can up the ante and sprinkle on some powdered sugar. This makes them super pretty…
  5. Or you can be a little naughty and spread on some chocolate frosting and maybe sprinkle with some nuts and mini chocolate chips..

source : momontimeout

Chocolate Zucchini Cake

14

Chocolate Zucchini Cake

Yield:  3 layer (10″)

INGREDIENTS:

  • 2 1/2 cups regular all-purpose flour, unsifted
  • 1/2 cup natural, unsweetened cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup soft butter
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 3 cups coarsely shredded zucchini (from about 1 pound of zucchini)
  • 1/2 cup milk
  • 1 cup chopped walnuts or pecans
  • Glaze (directions follow)

Glaze:

  • 2 cups powdered sugar
  • 3 Tbsp milk
  • 1 teaspoon vanilla extract

Method

Preheat the oven to 350°F.

1 Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain.

2 Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside.

3 With a mixer, beat together the butter and the sugars until smooth. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini.

4 Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

5 Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter. Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

6 Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.

Cut in thin slices to serve.

source :  simplyrecipes