chocolate zucchini cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup earth's balance1/4 cup 2% Greek yogurt1 1/4 cup sugar1 tsp vanilla1 tsp baking soda1/2 tsp baking powder1/2 tsp salt2 tbsp ground flax seed6 tbsp water1/2 cup vanilla 0% Greek yogurt1 1/4 cup whole wheat flour1 1/4 cup all pourpose flour3/4 cup dutch process cocoa2 cups shredded zucchini1/2 cup 70% dark chocolate chips
makes 15 servings: 206 cals, 4 g fat, 40 g carb
Preheat oven to 325. Spray 9x13 inch pan with cooking spray.
In large bowl mix earth balance, 2% yogurt, apple sauce, sugar, vanilla, baking soda, baking powder and salt. In a small bowl mix flax seed with water, then add to the large bowl (equivalent to 2 eggs).
Stir in vanilla yogurt and flour. Then add cocoa mixing until smooth. ( It will seem really dry but will moisten when you add the zucchini). Nexxt add zucchini and chocolate chips.
Spoon batter into pan and bake for 45 minutes or until the top springs back when touched. Slide the cake out of the oven and cool on rack.
Number of Servings: 24
Recipe submitted by SparkPeople user AMYW1919.
Preheat oven to 325. Spray 9x13 inch pan with cooking spray.
In large bowl mix earth balance, 2% yogurt, apple sauce, sugar, vanilla, baking soda, baking powder and salt. In a small bowl mix flax seed with water, then add to the large bowl (equivalent to 2 eggs).
Stir in vanilla yogurt and flour. Then add cocoa mixing until smooth. ( It will seem really dry but will moisten when you add the zucchini). Nexxt add zucchini and chocolate chips.
Spoon batter into pan and bake for 45 minutes or until the top springs back when touched. Slide the cake out of the oven and cool on rack.
Number of Servings: 24
Recipe submitted by SparkPeople user AMYW1919.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 23.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g