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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 127.4
  • Total Fat: 2.4 g
  • Cholesterol: 20.8 mg
  • Sodium: 79.9 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.8 g

View full nutritional breakdown of zucchini coconut cake calories by ingredient
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zucchini coconut cake

Submitted by: JACKIESAB1

Introduction

delicious way to use up zucchini...and packed with nutrition everyone can add a serving a this vegetable with dessert! delicious way to use up zucchini...and packed with nutrition everyone can add a serving a this vegetable with dessert!
Number of Servings: 30

Ingredients

    3 cups zucchini (washed, with skin)
    1/4 cup extra virgin olive oil
    3 eggs
    coconut extract
    2.5 cups flour (white or half and half with whole wheat)
    2.5 cups sugar (or half and half with splenda will reduce calories significantly)
    2 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    dash salt

Directions

puree first 4 ingredients in blender
mix all dry ingredients in large bowl, make well and add zucchini puree
Mix well.
lightly grease muffin tins bake at 350 for 20 minutes, or in a 9x13 greased cake pan for 35-40 minutes.
Makes 30 cupcakes...

Number of Servings: 30

Recipe submitted by SparkPeople user JACKIESAB1.






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Member Ratings For This Recipe

  • Moist and delicious. I used half the sugar and 12 packets of artificial sweetener. I made it in a 9x13 pan as a birthday cake for a diabetic. Used 1 large yellow squash from our garden instead of zucchini, used coconut oil instead of olive oil. - 8/20/11

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