Chocolate Zucchini Bundt Cake

Name: Chocolate Zucchini Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 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

(2)

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 24

Ingredients

1c white flour1c whole wheat flour1/2 c oat bran1/2 c cocoa powder1/2 c ground flaxseed meal2 1/2 tsp baking powder1 1/2 tsp baking soda1/2 tsp cinnamon, ground1/2 c water1/2 c canola oil2 eggs, large1 1/2 c sugar3c heaping, grated zucchini (about 17 oz)1 tsp vanilla extract

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.

Servings Per Recipe: 24

Nutritional Info 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

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Member Reviews

FAT_GIT
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
PEACEFULONE
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