Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake
Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, zucchini chocolate cake | with whole wheat | vegetable chocolate cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.  Vegetable Chocolate Cake is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Zucchini Chocolate Cake

I'm not sure why one reviewer squeezed the moisture out of his/her zucchini because generally when you bake with zucchini the idea is that the vegetable provides some necessary moisture to the finished. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar.

To get started with this particular recipe, we have to prepare a few components. You can cook zucchini chocolate cake | with whole wheat | vegetable chocolate cake using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake:
  1. Take 1 cup Whole wheat flour
  2. Prepare Shredded zucchini cake – 1 cup (squeezed and dry)
  3. Take 1/4 cup Cocoa powder
  4. Take Brown sugar – 1/2 cup or 3/4 cup
  5. Take 3/4 cup Greek yogurt
  6. Make ready 1/4 cup Oil –
  7. Make ready 1 tsp Baking soda –
  8. Take 1 pinch salt
  9. Prepare Chocolate sprinkles

I have to say that my favorite zucchini treat is that old fashioned bread, but this is only trailing behind. It's Zucchini season and you do know what to do with it? Well, let's make the best chocolate cake ever! This cake is so moist and so flavorful that no one.

Instructions to make Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake:
  1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
  2. Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
  3. Sprinkle topping over cake and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
  4. Tips: - - Don’t over mix the prepared batter. - Don’t demould quickly allow it to cool down completely. - Baking time may vary. - Brown sugar can be replaced by white sugar. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
  5. Pressure Cooker Method: - - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin. - - Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
  6. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
  7. How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  8. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

Chocolate Zucchini Cake with Cake MixThe Creek Line House. Lemon Zucchini Cake With Lemon Cream Cheese FrostDelish Club. This Triple Chocolate Zucchini Cake will be a delightful surprise to guests when they realize it's Triple Chocolate Zucchini Cake! So chocolatey and no one will have a clue this cake is made with Ugh I just love it when that happens! It's whole wheat, dairy-free, and I also cut down on the oil a little.

So that’s going to wrap this up for this exceptional food zucchini chocolate cake | with whole wheat | vegetable chocolate cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!