Chocolate Zucchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups zucchini, finely shredded, excess juice drained2 large eggs1/2 cup milk, with 1 tsp lemon juice1 3/4 cups sugar1 tsp vanilla extract1 tbsp vegetable oil1/2 cup unsweetened applesauce1/2 cup butter, softened2 1/2 cups whole wheat flour1/4 cup unsweetened cocoa powder1 tsp baking soda1/2 tsp baking powder1/4 tsp cinnamon3/4 cup semi-sweet chocolate chips (optional). Calorie count DOES include chocolate chips
Preheat oven to 325 degrees
To shred zucchini, use a wire colander over a small bowl. Shred zucchini into colander, letting juices drip to bowl. Press zucchini against colander to drain additional juices. Move mixture to bowl.
In a small bowl, mix eggs, milk, sugar, vanilla, oil and unsweetened applesauce until well blended. Cut butter into smaller chunks and add to mixture
In another bowl, mix dry ingredients (flour, cocoa, baking soda, baking powder, cinnamon) until combined. Make a whole in the dry ingredients in the center. Add the wet mixture to this area. Mix until combined.
Fold in shredded zucchini and mix just until combined. Fold in 1/2 of the chocolate chips. Pour the batter into a well-greased/floured or silicone bundt ban, spreading evenly. Add remaining chocolate chips to the top.
Bake 45-55 minutes. When inserted toothpick comes out clean, it is done. Let the pan cool then flip the cake out of the pan onto a serving platter.
Optional - serve with light cool whip (calorie count DOES NOT include cool whip)
Serving Size: 16
To shred zucchini, use a wire colander over a small bowl. Shred zucchini into colander, letting juices drip to bowl. Press zucchini against colander to drain additional juices. Move mixture to bowl.
In a small bowl, mix eggs, milk, sugar, vanilla, oil and unsweetened applesauce until well blended. Cut butter into smaller chunks and add to mixture
In another bowl, mix dry ingredients (flour, cocoa, baking soda, baking powder, cinnamon) until combined. Make a whole in the dry ingredients in the center. Add the wet mixture to this area. Mix until combined.
Fold in shredded zucchini and mix just until combined. Fold in 1/2 of the chocolate chips. Pour the batter into a well-greased/floured or silicone bundt ban, spreading evenly. Add remaining chocolate chips to the top.
Bake 45-55 minutes. When inserted toothpick comes out clean, it is done. Let the pan cool then flip the cake out of the pan onto a serving platter.
Optional - serve with light cool whip (calorie count DOES NOT include cool whip)
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 269.8
- Total Fat: 7.9 g
- Cholesterol: 31.0 mg
- Sodium: 108.6 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 2.1 g
- Protein: 4.7 g
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