Chocolate Zucchini Bundt Cake

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 155.2

Total Fat: 6.3 g
Cholesterol: 18.2 mg
Sodium: 139.9 mg
Total Carbs: 24.1 g
Dietary Fiber: 2.6 g
Protein: 2.9 g

View full nutritional breakdown of Chocolate Zucchini Bundt Cake calories by ingredient

Introduction

Not too sweet; you don't have to feel guilty having cake for breakfast. I make 24 servings by cutting the wider "bumps" of the bundt shape into 2 pieces, but I usually eat 2 pieces! Not too sweet; you don't have to feel guilty having cake for breakfast. I make 24 servings by cutting the wider "bumps" of the bundt shape into 2 pieces, but I usually eat 2 pieces!

Minutes to Prepare: 20

Minutes to Cook: 50

Number of Servings: 24

Ingredients

1c white flour

1c whole wheat flour

1/2 c oat bran

1/2 c cocoa powder

1/2 c ground flaxseed meal

2 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp cinnamon, ground

1/2 c water

1/2 c canola oil

2 eggs, large

1 1/2 c sugar

3c heaping, grated zucchini (about 17 oz)

1 tsp vanilla extract

Directions

Preheat oven to 350*F. In a medium bowl, mix 2-3 Tbsp flaxseed meal with water and let sit until thickened. In a large bowl, mix flours, bran, remaining flaxseed, cocoa powder, sugar, cinnamon, baking powder and baking soda. In the medium bowl with the flaxseed-water mixture, bowl, add the eggs, oil, vanilla, grated zucchini and mix well. Add this mixture to the dry ingredients and stir until throughly mixed. Pour batter (it will be thick) into a oil-sprayed bundt pan. Bake 50-60 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then turn over onto a cooling rack to finish cooling. 24 servings.

Number of Servings: 24

Recipe submitted by SparkPeople user SUSANCARRINGTON.