Chocoloate Zucchini Cake
- Number of Servings: 12
Ingredients
Vegetable cooking spray1/2 cup flour3/4 cup almond flour – such as Bob’s Red Mill brand1/4 cup unsweetened cocoa powder1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon cinnamon1/8 teaspoon salt1/4 cup butter, softened1/2 cup + 2 tablespoons Whey Low Granular (or sugar if not watching carbs)1 large egg1/4 cup buttermilk1/2 teaspoon vanilla extract1 cup shredded zucchini2 ounces sugar free dark, or 70% cacao chocolate, chopped (I used regular choc chips)
Preheat oven to 350 degrees. Coat 8×8 inch baking pan with vegetable cooking spray and set aside.
In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.
In a large bowl beat until light and fluffy the softened butter and sugar sub. Beat in the egg, buttermilk, and vanilla. Gradually stir in dry ingredients just until moistened. Fold in zucchini and chips, if using.
Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake. Allow to cool on wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JLFICK.
In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.
In a large bowl beat until light and fluffy the softened butter and sugar sub. Beat in the egg, buttermilk, and vanilla. Gradually stir in dry ingredients just until moistened. Fold in zucchini and chips, if using.
Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake. Allow to cool on wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JLFICK.
Nutritional Info Amount Per Serving
- Calories: 107.7
- Total Fat: 7.9 g
- Cholesterol: 28.1 mg
- Sodium: 38.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.6 g
- Protein: 3.0 g
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