Chocolate Zucchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
* *Flour, white, 2 cup (remove) * Baking Powder, 1 tsp (remove) * Baking Soda, 1 tsp (remove) * *Kosher Salt, 0.25 tsp (remove) * Cinnamon, ground, 1 tbsp (remove) * Cocoa, dry powder, unsweetened, 24 grams (remove) * Granulated Sugar, 315 grams (remove) * Egg, fresh, 3 large (remove) * *Canola Oil, .5 cup (remove) * Buttermilk, lowfat, .75 cup (remove) * Zucchini, 228 grams (remove) * Vanilla Extract, 1 tsp (remove) * Pecans, 1 cup, chopped (remove)
Generously grease and flour a 10-inch Bundt pan. Preheat oven to 350°.
Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.
In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.
With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.
Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift confectioners' sugar over cake before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user GCW151.
Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.
In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.
With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.
Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift confectioners' sugar over cake before serving.
Number of Servings: 20
Recipe submitted by SparkPeople user GCW151.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 10.9 g
- Cholesterol: 32.2 mg
- Sodium: 131.4 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.7 g
- Protein: 3.4 g
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