Chocolate Chip Zucchini Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 392.9
- Total Fat: 21.9 g
- Cholesterol: 86.4 mg
- Sodium: 208.7 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 3.3 g
- Protein: 5.9 g
View full nutritional breakdown of Chocolate Chip Zucchini Cake calories by ingredient
Introduction
Good for using up all that zucchini that you're getting from the garden Good for using up all that zucchini that you're getting from the gardenNumber of Servings: 12
Ingredients
-
1 cup Zucchini, coarsely grated
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, unsalted and softened
1 cup packed light brown sugar
3 eggs, room temperature
1 tsp vanilla
Directions
1. Preheat over to 350 degrees. Grease bunt pan and coat with flour, tapping out any excess flour.
2. Combine all dry ingredients except chocolate chips and sift together in medium bowl.
3. Beat butter and brown sugar in a large bowl. Add vanilla. Add eggs one at a time until just incorporated. Beat an additional 2 minutes to make the batter light and fluffy.
4. Add half of dry ingredients to wet ingredients. Toss zucchini and chocolate chips with remaining dry ingredients. Add the rest of the dry mixture to the wet mixture with a spatula. (Batter will be quite thick)
5. Pour batter into bunt pan and even with flat end of spatula. Bake for 45-50 minutes, rotating pan half way through baking.
6. Allow cake to cool 30 minutes after removing from the oven. Turn pan over to release cake.
Number of Servings: 12
Recipe submitted by SparkPeople user AMELIAWISE4.
2. Combine all dry ingredients except chocolate chips and sift together in medium bowl.
3. Beat butter and brown sugar in a large bowl. Add vanilla. Add eggs one at a time until just incorporated. Beat an additional 2 minutes to make the batter light and fluffy.
4. Add half of dry ingredients to wet ingredients. Toss zucchini and chocolate chips with remaining dry ingredients. Add the rest of the dry mixture to the wet mixture with a spatula. (Batter will be quite thick)
5. Pour batter into bunt pan and even with flat end of spatula. Bake for 45-50 minutes, rotating pan half way through baking.
6. Allow cake to cool 30 minutes after removing from the oven. Turn pan over to release cake.
Number of Servings: 12
Recipe submitted by SparkPeople user AMELIAWISE4.