chocolate zucchini snack cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1.5 cups flour3/4 cup unsweetened cocoa powder1.5 teaspoons baking powder1 tesspoon espresso powder1/4 teaspoon salt2 eggs plus 2 egg whites1/3 cup evoo2 cups shredded zucchinitwo 6-ounce containers low-fat vanilla yogurt
Preheat oven to 350 Grease a 9" square baking pan, line the bottom with parchment, and grease the parchment.
In a large bowl, combine flour, cocoa, baking powder, espresso powder, and salt.
In another bowl comine the eggs, sugar and egg whites and beat until pale about 3 minutes. Whisk in the EVOO, Stir in the zucchini.
Stir in the flour mixture and 1 container of yogurt alternately in two batches.
Bake until springy, about 35 minutes.
Let cook slightly, Serve warm with the remaining yogurt as topping.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user CEIL01.
In a large bowl, combine flour, cocoa, baking powder, espresso powder, and salt.
In another bowl comine the eggs, sugar and egg whites and beat until pale about 3 minutes. Whisk in the EVOO, Stir in the zucchini.
Stir in the flour mixture and 1 container of yogurt alternately in two batches.
Bake until springy, about 35 minutes.
Let cook slightly, Serve warm with the remaining yogurt as topping.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user CEIL01.
Nutritional Info Amount Per Serving
- Calories: 296.3
- Total Fat: 10.4 g
- Cholesterol: 42.8 mg
- Sodium: 132.1 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
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