Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Line a jelly roll (10x15") pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract. Whisk together salt, baking powder, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4-1/2 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least two hours. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Time 55m Yield 24 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans. Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside. Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don’t overcook.
Time 35m Yield 10 servings. Number Of Ingredients 15 Steps:
Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in zucchini and vanilla. Combine the flour, cocoa, baking soda, cinnamon and salt; add to egg mixture until well blended. (batter will be thick). , Spread batter evenly in prepared pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners’ sugar until smooth. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners’ sugar. Cover and refrigerate for 1 hour., ,
Time 55m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 35m Yield 3 servings. Number Of Ingredients 9 Steps:
Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.
Time 1h5m Yield 2 loaves (12 pieces each). Number Of Ingredients 11 Steps:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Time 55m Yield 20 Number Of Ingredients 12 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan. Sift flour, cocoa powder, baking soda, and salt together in a bowl. Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
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 1h15m Yield 1 loaf (12 slices). Number Of Ingredients 11 Steps:
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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.
