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Fruit Salad
Ali Slagle
380 ratings with an average rating of 4 out of 5 stars
380
20 minutes
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Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
Last week I asked about substituting fat-free Greek yogurt for some of the oil. I figured it out and it was perfect - instead of 6oz of oil I used 2oz oil and 3oz of yogurt. Delicious, and eliminated 2/3 of the oil. Super moist and chocolatey.
Perfect in a 9 inch round cake pan, baked 60 minutes. Moist and so delicious. The only change I made was the addition of a sprinkling of chopped pecans on the top along with the coarse brown sugar and chocolate chips. This cake will have thousands of 5 star reviews very shortly!
I have tried many zucchini breads and cakes, but was always bothered by their oiliness. I have now made this one twice substituting the 3/4 cup oil with 1/2 cup buttermilk and 1/4 cup either oil or melted butter or combination of the two ( to equal 1/4 cup). Found that hint on the King Arthur baking site. It really works well.
My husband and I are not going to have a chance to see how this cake “only gets better with age” because it’s going to be gone in no time. Made it exactly as directed. EXCELLENT.
The two terms are basically interchangeable for home bakers across the U.S., largely because the most readily-available chocolate chips in grocery stores don't have a standard baseline across brands for how to differentiate. For most home baking-type recipes (in other words, not food-science-leaning and not "bake like a pro chef"), I read "bittersweet" and "semisweet" simply to mean "not milk chocolate."
This is the best chocolate zucchini loaf I've had! I subbed in dark brown sugar because that's what I had and reduced the amount to a cup. The only other change was about 3/4 teaspoon of cinnamon. Delicious!
So very good! I also like that the zucchini doesn’t have to be drained. I used bittersweet chunky chips and I made these as muffins. It made 15 regular muffins and I baked them at 350 for 30 minutes.
Super simple, I love not having to drain the zucchini. @Tina I subbed in dutch cocoa powder, turned out great, no issues. Basically, tasted like a chocolate cake with some zucchini bits, so I can pretend it’s healthy.
Tasty recipe, I reduced the sugar to 1 cup and it was very nice and chocolaty but I would follow what others said and add nuts, coconut, and/or warm spices (cardamon, nutmeg, allspice) for more texture and dimension. The zucchini adds moisture and some texture but mostly disappears into the bread.
I have been baking and cooking for 53 years. I have many chocolate zucchini cake recipes. This recipe has replaced all of them! Self control will be a problem. My next batch will be baked in smaller loaves. One word of caution...your cake will only be as good as the chocolate and the vanilla extract that you use. (I used canola oil.)
Fabulous recipe! I used a 9" springform and followed the directions with the only deviation being chopped dark chocolate instead of chips. Moist and decadent with a touch of healthy from the zuc.
I've used yellow or crookneck squash many times in place of green zucchini in baking - always works well!
So great, I am making again. I used a combo of grapeseed and olive oil, this time canola. TIP: err on the side of underbaking.
Any problem if I use dutch cocoa powder instead of natural? Thanks-
Used self -rising flour and kahlua in place of vanilla . Because that’s what i had at the lake house. Otherwise made as instructed. Delicious!!
Really, really good. My brother mocked the idea of a chocolate zucchini cake. After tasting it he asked for the recipe! It overflowed in my 9x5 loaf pan.
Slightly peeved the author didn’t include a cook time, but other than that, delicious. I subbed half the oil for coffee sheeps milk kefir, and added extra zucchini for additional moisture. Very much fabulous.
I used white squash that I got from a produce box and used Greek yogurt as a substitute for some (not all) of the oil. Absolutely delicious!!
My family gobbled it up quickly! I made it in a round pan and it came out beautifully. Decreased the sugar by a third and used a combination of coconut oil and greek yogurt for the oil. I also used dark chocolate chips --half in the batter and the other half sprinkled on top.
If you are on the fence about making this, you should make it. I have made this twice in the last couple of weeks and by god it's delicious.
I made this as a Bundt cake by multiplying the recipe by 1.5 (except for the sugar, kept that at 1.5 c). Baked just over an hour. Took to two parties in a row and the people who had it twice were doubly stoked. Healthy tasty cake!! Going into the regular circulation for sure.
I substituted King Arthur All Purpose, Gluten Free Baking Mix for the flour, 1:1 ratio and it turned out perfect. Excellent recipe.
I used a combination of carob and spelt flour, increased courgette by 100g and reduced amount of sugar. I also added poppy and chia seeds and 100g of butter instead of oil. Chopped pecans in mixture increase protein value and make the loaf healthier and even tastier. It's definitely worth waiting until the next day to eat the cake.
Fabulous as muffins. I followed the recipe exactly but baked in a standard 12-cup muffin pan at 325 degrees for 40 minutes.
successfully converted to gluten free with the America's Test Kitchen blend, a tsp of xanthan gum, an extra egg, half the oil, 50% more leavening. next time I plan to use 75% of the oil and much more zucchini just to see how it comes out
Made exactly as written and it was perfect. No need to adjust anything. Great texture and flavor .
Made this loaf with 1/2 cup buttermilk and 1/4 cup oil instead of all oil. It's soooooo good! Will make it again.
Contrary to the recipe, after grating, I squeezed out a lot of moisture (almost 100 grams) from the zucchini. I then re-weighed it to get the recommended amount. The loaf was still plenty moist.
This was waay too sweet and chocolatey for my taste. I will make it again and omit the chocolate chips, and per a reviwer's recommendation, will cut the brown sugar down to a cup. Will also add a little more zucchini for moisture as my loaf came out of the oven dry
Have made this several times this summer with our zucchini harvest and its so good, I can't imagine ever using a different recipe. I'm using Equal Exchange baking cocoa powder and Callebeaut Dark Callets for the chips. The Demerara sugar on top lends a nice crunch. I wouldn't change a thing.
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