chocolate zucchini cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 136.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 23.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
View full nutritional breakdown of chocolate zucchini cake calories by ingredient
Introduction
Vegan, high fiber and low fat Vegan, high fiber and low fatNumber of Servings: 24
Ingredients
-
1/2 cup earth's balance
1/4 cup 2% Greek yogurt
1 1/4 cup sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp ground flax seed
6 tbsp water
1/2 cup vanilla 0% Greek yogurt
1 1/4 cup whole wheat flour
1 1/4 cup all pourpose flour
3/4 cup dutch process cocoa
2 cups shredded zucchini
1/2 cup 70% dark chocolate chips
Directions
makes 15 servings: 206 cals, 4 g fat, 40 g carb
Preheat oven to 325. Spray 9x13 inch pan with cooking spray.
In large bowl mix earth balance, 2% yogurt, apple sauce, sugar, vanilla, baking soda, baking powder and salt. In a small bowl mix flax seed with water, then add to the large bowl (equivalent to 2 eggs).
Stir in vanilla yogurt and flour. Then add cocoa mixing until smooth. ( It will seem really dry but will moisten when you add the zucchini). Nexxt add zucchini and chocolate chips.
Spoon batter into pan and bake for 45 minutes or until the top springs back when touched. Slide the cake out of the oven and cool on rack.
Number of Servings: 24
Recipe submitted by SparkPeople user AMYW1919.
Preheat oven to 325. Spray 9x13 inch pan with cooking spray.
In large bowl mix earth balance, 2% yogurt, apple sauce, sugar, vanilla, baking soda, baking powder and salt. In a small bowl mix flax seed with water, then add to the large bowl (equivalent to 2 eggs).
Stir in vanilla yogurt and flour. Then add cocoa mixing until smooth. ( It will seem really dry but will moisten when you add the zucchini). Nexxt add zucchini and chocolate chips.
Spoon batter into pan and bake for 45 minutes or until the top springs back when touched. Slide the cake out of the oven and cool on rack.
Number of Servings: 24
Recipe submitted by SparkPeople user AMYW1919.
