Delicious Zucchini Chocolate Dessert Recipes
Chocolate and zucchini are two ingredients that you may not think of combining, but when you do, you will be pleasantly surprised at the delicious results. Zucchini is a great source of vitamins and minerals, while chocolate is a sweet treat that can be enjoyed in a variety of ways. Why not combine these two ingredients to create some delicious chocolate dessert recipes that are sure to make your family and friends smile? Here are some of the best zucchini chocolate dessert recipes that you can make at home.
Zucchini Brownies
Ingredients:
- ½ cup vegetable oil
- 2 eggs
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups grated zucchini
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. In a medium bowl, beat together the oil, eggs, sugar and vanilla. Gradually stir in the flour, cocoa powder, baking powder and salt. Mix until combined. Finally, fold in the grated zucchini.
3. Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before cutting into bars.
Nutrition:
Calories: 204
Total Fat: 10.7 g
Cholesterol: 33 mg
Sodium: 131 mg
Potassium: 169 mg
Total Carbohydrates: 26.2 g
Dietary Fiber: 1.4 g
Protein: 2.9 g
Zucchini Chocolate Chip Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In a large bowl, beat together the eggs, sugar, oil and vanilla. Gradually stir in the dry ingredients until just combined. Fold in the grated zucchini and chocolate chips.
4. Pour batter into prepared pan. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into bars.
Nutrition:
Calories: 424
Total Fat: 18.9 g
Cholesterol: 44 mg
Sodium: 301 mg
Potassium: 227 mg
Total Carbohydrates: 58.3 g
Dietary Fiber: 2.2 g
Protein: 5.5 g
Zucchini Chocolate Chip Cookies
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the dry ingredients until just combined. Fold in the grated zucchini and chocolate chips.
4. Drop dough by tablespoonfuls onto prepared cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition:
Calories: 282
Total Fat: 11.2 g
Cholesterol: 24 mg
Sodium: 209 mg
Potassium: 80 mg
Total Carbohydrates: 42.4 g
Dietary Fiber: 1.4 g
Protein: 3.4 g
Zucchini Chocolate Bundt Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cocoa powder
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated zucchini
- ½ cup semi-sweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch Bundt pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the dry ingredients and cocoa powder, mixing until just combined. Fold in the grated zucchini, chocolate chips and nuts, if using.
4. Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning out onto a serving plate.
Nutrition:
Calories: 486
Total Fat: 24.2 g
Cholesterol: 91 mg
Sodium: 329 mg
Potassium: 284 mg
Total Carbohydrates: 61.5 g
Dietary Fiber: 4.1 g
Protein: 7.2 g
Zucchini Chocolate Fudge Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
- ½ cup walnuts, chopped (optional)
- 1/3 cup cocoa powder
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, beat together the eggs, sugar, oil and vanilla. Gradually stir in the dry ingredients until just combined. Fold in the grated zucchini, chocolate chips, walnuts and cocoa powder (if using).
4. Pour batter into prepared pan. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into bars.
Nutrition:
Calories: 463
Total Fat: 21.4 g
Cholesterol: 42 mg
Sodium: 304 mg
Potassium: 269 mg
Total Carbohydrates: 61.4 g
Dietary Fiber: 2.8 g
Protein: 5.2 g
Zucchini Chocolate Cupcakes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the dry ingredients until just combined. Fold in the grated zucchini and chocolate chips.
4. Fill each cupcake liner with batter. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool completely before frosting.
Nutrition:
Calories: 305
Total Fat: 13.4 g
Cholesterol: 41 mg
Sodium: 227 mg
Potassium: 148 mg
Total Carbohydrates: 42.2 g
Dietary Fiber: 1.8 g
Protein: 3.7 g
Conclusion
These zucchini chocolate dessert recipes are a great way to enjoy the flavor of chocolate and the nutritional benefits of zucchini. Whether you prefer brownies, cake, cookies, bundt cake, or cupcakes, these recipes are sure to tantalize your taste buds. Give them a try and see just how delicious chocolate and zucchini can be when combined in the right way.
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