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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare 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 bit unique. This will be really delicious.  Vegetable Chocolate Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy.  Vegetable Chocolate Cake is something that I have loved my entire life. They’re nice and they look fantastic.

Freshly Prepared Handmade Cakes Delivered Nationwide. Choose From Classic Cakes, Cheesecakes & Variety Boxes. Here is the healthy chocolate cake recipe that the whole family will love. It's full of fibre and an ingredient you may not expect - zucchini - best of all it's deliciously moist and chocolatey that no one will every guess there is a vegetable in it!!

To begin 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 can achieve that.

The ingredients needed to make Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake:

1. Take 1 cup Whole wheat flour
2. Get Shredded zucchini cake – 1 cup (squeezed and dry)
3. Make ready 1/4 cup Cocoa powder
4. Get Brown sugar – 1/2 cup or 3/4 cup
5. Make ready 3/4 cup Greek yogurt
6. Make ready 1/4 cup Oil –
7. Make ready 1 tsp Baking soda –
8. Prepare 1 pinch salt
9. Take Chocolate sprinkles

We do this for my regular chocolate cake, too. If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Delicious, moist zucchini chocolate cake - thanks to our recipe club member for submitting it.

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.

In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon. Delicious, moist zucchini chocolate cake - thanks to our recipe club member for submitting it. Rate this recipe Save this to your recipe book Print recipe. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Cream butter and sugar and rind ( if using) in a small bowl until light and fluffy.

So that is going to wrap this up for this special food zucchini chocolate cake | with whole wheat | vegetable chocolate cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!