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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 6.3 g
  • Cholesterol: 18.2 mg
  • Sodium: 139.9 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Chocolate Zucchini Bundt Cake calories by ingredient
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Chocolate Zucchini Bundt Cake

Submitted by: SUSANCARRINGTON

Introduction

Not too sweet; you don't have to feel guilty having cake for breakfast. I make 24 servings by cutting the wider "bumps" of the bundt shape into 2 pieces, but I usually eat 2 pieces! Not too sweet; you don't have to feel guilty having cake for breakfast. I make 24 servings by cutting the wider "bumps" of the bundt shape into 2 pieces, but I usually eat 2 pieces!
Number of Servings: 24

Ingredients

    1c white flour
    1c whole wheat flour
    1/2 c oat bran
    1/2 c cocoa powder
    1/2 c ground flaxseed meal
    2 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1/2 tsp cinnamon, ground
    1/2 c water
    1/2 c canola oil
    2 eggs, large
    1 1/2 c sugar
    3c heaping, grated zucchini (about 17 oz)
    1 tsp vanilla extract

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Directions

Preheat oven to 350*F. In a medium bowl, mix 2-3 Tbsp flaxseed meal with water and let sit until thickened. In a large bowl, mix flours, bran, remaining flaxseed, cocoa powder, sugar, cinnamon, baking powder and baking soda. In the medium bowl with the flaxseed-water mixture, bowl, add the eggs, oil, vanilla, grated zucchini and mix well. Add this mixture to the dry ingredients and stir until throughly mixed. Pour batter (it will be thick) into a oil-sprayed bundt pan. Bake 50-60 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then turn over onto a cooling rack to finish cooling. 24 servings.

Number of Servings: 24

Recipe submitted by SparkPeople user SUSANCARRINGTON.






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Member Ratings For This Recipe

  • I made this exactly according to the recipe, and it turned out perfectly. Not too moist or dry, tasty, and a single serving is a perfect size for "a little something sweet" following a meal. I will make this again! - 7/11/13

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  • This was a hit! Didn't need the 1/2 cup water as I used frozen zucchini and it had extra liquid. I used light olive oil as that is what I had. Whole family loved it. This recipe is a keeper for me. - 8/30/12

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