Time 1h Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. To make the frosting, blend together the margarine, cream cheese and confectioners’ sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.
Time 1h5m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Time 45m Yield 16 BARS, 16 serving(s) Number Of Ingredients 14 Steps:
Heat oven to 325 degrees. coat 13x9x2 inch baking pan with nonstick cooking spray. in a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. set aside. in another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. beat in sour cream and vanilla, then flour mixture. beat on medium for 2 minutes.fold in zucchini and chocolate. spread into pan. sprinkle nuts on top. bake 325 for 30 to 35 min or until toothpick inserted in center comes out clean. cool in pan on wire rack. to serve, cut into 16 bars.
Yield 24 Number Of Ingredients 10 Steps:
Pre heat oven to 350 degrees F. Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You’ll need 2 cups shredded zucchini. Cream together the butter, brown sugar, eggs, and vanilla. Add in dry ingredients. Then fold in the 2 cups shredded zucchini and chocolate chips. Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan. Bake for 30-35 minutes or until it starts to turn golden brown. Cool slightly and then slice and serve.
More about “chocolate zucchini bars recipes”
Time 1h Yield Serves 10 to 12 Number Of Ingredients 16 Steps:
Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment. Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan. Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners’ sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
