Dark Chocolate Zucchini Cake
- Number of Servings: 10
Ingredients
3 oz. good quality dark chocolate, coarsely chopped1/4 cup olive oil1 1/4 cup unsweetened cocoa powder1 tsp baking powder1 tsp baking soda1/2 stick (1/4 cup) butter, softened3/4 cup organic sugar, or less, according to taste2 eggs1 tsp pure vanilla extract1/4 cup low fat buttermilk1 1/2 grated zucchini
1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa.
2. Melt the choclolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda and the salt into a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating untill combined, then fold in the chocolate and oil mixture, and the zucchini and nuts.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool compleatly.
Serve with frozen yogurt, fruit or just plain.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNANIDANU1.
2. Melt the choclolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda and the salt into a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating untill combined, then fold in the chocolate and oil mixture, and the zucchini and nuts.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool compleatly.
Serve with frozen yogurt, fruit or just plain.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNANIDANU1.
Nutritional Info Amount Per Serving
- Calories: 261.8
- Total Fat: 15.6 g
- Cholesterol: 34.1 mg
- Sodium: 337.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
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