Pumpkin/Zucchini Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.6
- Total Fat: 5.6 g
- Cholesterol: 47.0 mg
- Sodium: 490.9 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 5.4 g
- Protein: 6.8 g
View full nutritional breakdown of Pumpkin/Zucchini Chocolate Cake calories by ingredient
Introduction
A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin. A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin.Number of Servings: 12
Ingredients
-
3/4 cup applesauce
1 cup granulated sugar
3 med. eggs
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 cup nonfat milk
1/2 cup cocoa powder
2 1/2 cups whole wheat flour
2 cups pumpkin/zucchini
1 cup walnuts
Directions
Preheat oven to 350 F
-combine sugar, applesauce and eggs in mixer bowl, beat til fluffy
-add salt, cinnamon, baking soda, beat til combined
-add milk, vanilla, cocoa powder, flour, blend til well combined
-fold in pumpkin/ zucchini and walnuts
-bake in 8-9 inch cake pans for about 45 min. or in loaf pans for 60, or until tooth pick comes out clean
-12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_DI_1953.
-combine sugar, applesauce and eggs in mixer bowl, beat til fluffy
-add salt, cinnamon, baking soda, beat til combined
-add milk, vanilla, cocoa powder, flour, blend til well combined
-fold in pumpkin/ zucchini and walnuts
-bake in 8-9 inch cake pans for about 45 min. or in loaf pans for 60, or until tooth pick comes out clean
-12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LADY_DI_1953.