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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 113.8
  • Total Fat: 4.3 g
  • Cholesterol: 21.2 mg
  • Sodium: 184.4 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.8 g

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

Submitted by: JHOSKI

Introduction

Want a sweet way to use the large zucchini from your garden? This recipe is great tasting and has 1/3 less sugar, 1/2 the oil, and 50% whole wheat!!! Want a sweet way to use the large zucchini from your garden? This recipe is great tasting and has 1/3 less sugar, 1/2 the oil, and 50% whole wheat!!!
Number of Servings: 30

Ingredients

    Dry ingredients
    1 c whole wheat flour
    1 c all-purpose unbleached white flour
    1 tsp baking powder
    2 tsp baking soda
    1/4 tsp salt

    Wet ingredients:
    1/2 c mashed banana or unsweetened applesauce
    1/2 c oil
    1.5 c sugar
    1 tsp vanilla
    3 eggs
    2 c pureed zuchinni (I leave the skin on and you would never know it--also I drain mine in a colander to get some of the water out--otherwise you will be baking your cake for hours.)

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Directions

Preheat oven to 350F and spray a 9 x 11 pan.
Mix dry ingredients in a small mixing bowl.
In a large mixing bowl, combine all wet ingredients.
Add dry ingredients to wet ingredients and stir no more than 50 strokes (may be slightly lumpy).
Bake at 350F for 40-45 minutes (use toothpick test to be sure).

Remove from oven and let it cool before frosting. (See cream cheese frosting recipe) I like to store mine in the refrigerator (we like to eat it cold) and this preserves it. This cake is very moist and will mold if left on the counter.

Number of Servings: 30

Recipe submitted by SparkPeople user JHOSKI.





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