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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 261.8
  • Total Fat: 15.6 g
  • Cholesterol: 34.1 mg
  • Sodium: 337.7 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

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

Submitted by: JENNANIDANU1

Introduction

I got this off of Care 2 and it was inspired by the Classic Zucchini Cookbook by Nancy C Ralston, May nor Jordan and Andrea Chesman (storey Books. 2002).
I have changed this to be more in tune with this site.
I have added Whole Wheat Pastry flour instead of unbleached. I also added walnuts.
I got this off of Care 2 and it was inspired by the Classic Zucchini Cookbook by Nancy C Ralston, May nor Jordan and Andrea Chesman (storey Books. 2002).
I have changed this to be more in tune with this site.
I have added Whole Wheat Pastry flour instead of unbleached. I also added walnuts.

Number of Servings: 10

Ingredients

    3 oz. good quality dark chocolate, coarsely chopped
    1/4 cup olive oil
    1 1/4 cup unsweetened cocoa powder
    1 tsp baking powder
    1 tsp baking soda
    1/2 stick (1/4 cup) butter, softened
    3/4 cup organic sugar, or less, according to taste
    2 eggs
    1 tsp pure vanilla extract
    1/4 cup low fat buttermilk
    1 1/2 grated zucchini

Directions

1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa.
2. Melt the choclolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda and the salt into a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating untill combined, then fold in the chocolate and oil mixture, and the zucchini and nuts.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool compleatly.
Serve with frozen yogurt, fruit or just plain.

Number of Servings: 10

Recipe submitted by SparkPeople user JENNANIDANU1.






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