Chocolate Zuchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup Olive oil, 2 eggs, 2 egg whites, one 6 oz. container vanilla yogurt, 2 cups shredded zuchini, 1 cup sugar, 1 cup white flour, 1/2 cup whole wheat flour, 1 1/2 teaspoon baking powder, 3/4 cup unsweetened cocoa powder, 1 teaspoon espresso powder, 1/4 teaspoon salt
1.Preheat the oven to 350°. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
2.In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3.Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Serving Size: Makes 12 cuts out of 8 inch cake pan
Number of Servings: 12
Recipe submitted by SparkPeople user ESWEEZY.
2.In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3.Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Serving Size: Makes 12 cuts out of 8 inch cake pan
Number of Servings: 12
Recipe submitted by SparkPeople user ESWEEZY.
Nutritional Info Amount Per Serving
- Calories: 231.3
- Total Fat: 10.7 g
- Cholesterol: 30.8 mg
- Sodium: 91.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.3 g
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