Crock Pot Chocolate Zucchini Cake Recipe
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 2:30 h
- Ready In: 2:40 h
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This information is per serving.
Crock pot chocolate-zucchini cake recipe. Very easy and delicious dessert cooked in 3½-quart (3½ L) crock pot. this recipe adapted from https://thecookspyjamas.com/slow-cooker-mexican-chocolate-zucchini-cake/
You can also bake a delicious chocolate-zucchini cake in an oven if desired:
Oven Baked Chocolate-Zucchini Cake Recipe
makes 10-12 servings
Ingredients: 2 cups (500 ml) all-purpose flour, 3/4 cup (180 ml) unsweetened cocoa powder, 2 teaspoons (10 ml) baking soda, 1 teaspoon (5 ml) espresso powder, 1/2 teaspoon (3 ml) salt, 1 cup (250 ml) vegetable oil (use the canola oil as a substitute), 1 cup (250 ml) granulated sugar, 3/4 cup (180 ml) brown sugar, 4 large eggs, beaten, 1/3 cup (80 ml) plain yogurt, 2 teaspoons (10 ml) vanilla extract, 3 medium zucchini, peeled and shredded, 1 cup (250 ml) semi-sweet chocolate chips, chocolate frosting
Instructions: Preheat an oven to 350°F (175°C). Lightly grease two 9×2 inch (22.5×5 cm) cake pans with nonstick cooking spray and set aside. In a large mixing bowl, combine all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk well.
In another large mixing bowl, combine vegetable or canola oil, granulated sugar, brown sugar, beaten eggs, sour cream, vanilla, and shredded zucchini. Using a stand mixer, beat well, then pour the creamy mixture into dry ingredients. Beat on medium speed until completely combined. Stir in chocolate chips and beat well.
Pour the batter evenly into greased cake pans. Bake in preheated oven for about 25-32 minutes or until the toothpick inserted in the center of the cake comes out clean.
Turn off the oven. Allow chocolate-zucchini cakes to cool completely in the pans set on a wire rack. Serve cool topped with chocolate frosting. Enjoy!
Crock Pot Chocolate-Zucchini Cake Recipe
- 1½ cups (375 ml) all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- a pinch of salt
- 1 cup granulated sugar
- 3 large eggs, beaten
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2cup chopped walnuts plus extra for topping
Remove the liner from the crock pot. Close the lid and turn the heat to high setting.
Grease the liner with a butter, then line with a parchment paper and set aside.
In a mdium mixing bowl, comne the dry ingredients. Sift well and set aside.
In a large mixing bowl, combine sugar and eggs. Beat well, then add the remaining ingredients and stir well to combine.
Fold the dry mixture into the wet mixture. Pour the batter into parchment-lined crock pot liner. Sprinkle remaining chopped walnuts on top.
Place the liner into the pot. Close the cooker and cook on high-heat setting for 2½ hours or until the toothpick inserted in the center of cake comes out clean.
Turn off the crock pot and open the lid. Remove baked chocolate-zucchini cake from the pot and allow to cool on a cake rack. Slice it and enjoy!