Zucchini Cake Recipe 9x13

Easy Zucchini Cake The Seasoned Mom

WEBJul 1, 2023 · This easy zucchini cake recipe is moist, warmly spiced, and finished with a fluffy cream cheese frosting. in the zucchini and raisins (or other mix-ins). Pour batter …

Rating: 5/5(1)

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Double Chocolate Zucchini Cake Two Healthy Kitchens

WEBOct 7, 2021 · Not only is zucchini low in fat, sodium and calories, but it’s got a nice hit of potassium, manganese, and vitamins A and C, plus a bit …

1. Preheat oven to 350°F (for an aluminum pan – see note about using glass or dark metal pans).
2. Prepare an aluminum 9x13 pan with cooking spray and flour if needed (my pan doesn't need this).
3. In a large bowl, mix flour, cocoa, baking soda, baking powder, cinnamon, and salt, whisking to combine thoroughly.
4. In a medium bowl, combine sugar, applesauce, buttermilk, eggs, oil, and vanilla. Stir well to combine thoroughly.

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Chocolate Zucchini Cake Sally's Baking Addiction

WEBJul 10, 2017 · Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge …

1. Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
2. Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
3. Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
4. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.

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